Description
If you’re searching for the ultimate quick and satisfying pasta meal that bursts with flavor and freshness, look no further than the Pesto Tortellini Bowl.
Ingredients
Scale
- 20 oz cheese tortellini, fresh or refrigerated
- 1 cup basil pesto, homemade or store-bought
- 1 ½ cups cherry tomatoes, halved
- 1 ½ cups mozzarella balls (ciliegine), drained
- ½ cup red onion, thinly sliced
- ½ cup black olives, sliced (optional)
- ¼ cup toasted pine nuts (optional for crunch)
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
- Drizzle of olive oil, optional for extra richness
Instructions
- Cook the tortellini according to the package directions in salted boiling water. This usually takes about 5–7 minutes. Be careful not to overcook—the tortellini should be tender but not mushy.
- Drain and rinse the tortellini with cold water to stop the cooking process and keep them from sticking. Let cool slightly.
- Add the tortellini to a large bowl, then gently toss with the pesto until evenly coated. Add a drizzle of olive oil if needed to loosen the mixture.
- Fold in the cherry tomatoes, mozzarella balls, red onion, and olives. Gently stir to combine without squishing the pasta.
- Taste and season with salt and pepper as needed. Add toasted pine nuts for an extra layer of crunch if desired.
- Top with fresh basil leaves and serve immediately, or refrigerate until ready to enjoy.
Notes
Use fresh high-quality pesto
Cook the tortellini just until tender
Rinse the pasta only if serving cold
Add acid if needed to brighten the flavors
Garnish generously with fresh basil or grated Parmesan
- Prep Time: 10
- Cook Time: 10
- Category: Dinner
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 540 kcal
- Sugar: 4g
- Fat: 32g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 19g
Keywords: Pesto Tortellini