Tortellini Salad

Without a doubt, this is one of my most requested recipes when I attend a friend event. Everybody loves this take on tortellini salad, mostly since it’s doused in basil pesto and smothered in cheese, but also because there are plenty of bright and yummy vegetables packed in every delicious bite. For those of you unfamiliar, tortellini are ring-shaped stuffed pasta, and while you essentially can’t taste the difference between the plain and tri-color versions, I like to use the latter because it makes the salad more visually appealing.

All the colors of the Italian flag ready to go

Tortellini salad is as straightforward as the recipes on my blog get. All you have to do is boil and strain the tortellini, chop the vegetables, and mix in the dressing so everything can marinate for a few hours or overnight. I really appreciate having an effortless recipe in the roster because when you’re planning a big event or gathering and you’re in charge of the cooking, it’s imperative to plan ahead and make as many dishes in advance as possible. This way, you can focus on having fun when the time comes, but also, you won’t be stressed running around the kitchen trying to do a bunch of things at once.

Just mix everything together in a bowl and let the tortellini absorb each flavor for a few hours or overnight

I’m a HUGE pesto alla genovese fan. I think if I had to choose a favorite Italian sauce, this would be it. Basil pesto is a Genoese sauce made of olive oil blended with fresh basil, crushed garlic and pine nuts, Parmigiano-Reggiano, and salt.

Throwing in the roasted red peppers and cherry tomatoes add acidity and sweetness to the dish, whereas the grated Pecorino-Romano gives the salad a salty tang. The vinegar and other aforementioned acidic ingredients cut through the richness of the fresh mozzarella, which adds a milky flavor. I also like to use minced, raw garlic for a sharp punch and fresh basil because it’s fragrant, peppery, and robust. I’m a salt-loving fiend, so you best believe I’m throwing in a bunch of black olives, too.

Additionally, make sure you toss the tortellini salad before serving, adding in a tablespoon of olive oil the next day if you’re storing the dish in the refrigerator so it doesn’t get dry.

You know I had to hit it with more cheese at the end

Ingredients

• 1lb tortellini

• 4 oz pesto

• 3 tablespoons of olive oil

• 2 tablespoons of red wine vinegar

• 2.5 oz canned black olives, sliced

• 1/2 cup roasted peppers, chopped

• 1 1/4 cup cherry tomatoes, halved

• 2 cloves of garlic, minced

• 3 tablespoons of Pecorino-Romano

• 1 cup of cherry-size fresh mozzarella cheese balls (ciliegine), halved

• 1/4 cup of fresh basil, chopped

• black pepper and salt to taste

  (optional): marinated artichokes

  (optional): 1 tablespoon of mayonnaise

  (optional): vegetable bouillon cube for boiling water

Instructions

1. Boil salted water in a pot and cook tortellini for around 10 minutes

2. Drain the tortellini and set them aside in a large bowl

3. Pour the vinegar over the tortellini while it’s still hot

4. Whisk the pesto, olive oil, and minced garlic in a cup for about 2 minutes. Pour over the tortellini and set aside

5. Chop the roasted peppers and basil and slice the cherry tomatoes and black olives, throwing them into the bowl with the tortellini

6. Dump in the grated cheese and mozzarella and stir well until all of the ingredients are evenly coated and distributed

7. Refrigerate for 4 hours or overnight. Toss the tortellini salad before serving and adding extra olive oil and grated cheese as needed