Pesto Tortellini Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chilled tortellini tossed with pesto, cherry tomatoes, fresh basil, mozzarella, and arugula. A vibrant summer side that comes together in 20 minutes and pairs well with grilled proteins.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 18 ounces (or 2 (9oz) packages) fresh tortellini (cheese, spinach, or vegan)
- 1 tablespoon olive oil
- 1 cup halved cherry tomatoes
- ½ medium red onion (thinly sliced + soaked in cold water for 10 minutes)
- 1 (8 oz) container mozzarella pearls (bocconcini) (or ciliegine, sliced in half)
- ¾ - 1 cup pesto (full recipe of macadamia nut pesto or store-bought)
- 2 cups baby arugula
- ½ cup fresh basil leaves (torn)
- ¼ cup grated parmesan cheese
- zest of 1 lemon or lemon juice
- pinch of red pepper flakes
- provolone cubes (see notes)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 5m
- Sodium
- 565mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 237mg
- Calcium
- 381mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 565MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.