Ingredients
Dressing
- 3 tablespoons pesto
- ⅓ cup extra virgin olive oil
- 3 tablespoons champagne vinegar (substitute white wine vinegar if needed)
- 2 tablespoons mayonnaise
- ½ teaspoon kosher salt
- ¼ teaspoon cracked black pepper
- Pinch of red pepper flakes (optional)
Salad
- 1 lb three cheese tortellini
- 8 oz cherry tomatoes, halved
- 1 cup basil leaves, sliced into ribbons
- 3 tablespoons toasted pine nuts
- 4 oz mozzarella pearls
- ¾ cup freshly grated parmesan cheese
- For serving: balsamic glaze, additional basil leaves
Instructions
- Prepare the dressing: In a small blender or food processor, combine pesto, olive oil, champagne vinegar, mayonnaise, kosher salt, black pepper, and red pepper flakes if using. Blend until smooth and creamy. Taste and adjust the seasoning if necessary.
- Cook the tortellini: Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions, usually about 3-4 minutes, until tender. Drain the tortellini and transfer to a large serving bowl. Toss immediately with a few tablespoons of the dressing to prevent sticking. Let it cool for several minutes.
- Assemble the salad: Add the halved cherry tomatoes, sliced basil ribbons, toasted pine nuts, mozzarella pearls, and grated parmesan cheese to the tortellini. Drizzle the remaining pesto vinaigrette over the salad and toss gently to combine all ingredients well.
- Garnish and serve: Finish the salad with a generous drizzle of balsamic glaze, a sprinkle of extra parmesan cheese, and a few whole basil leaves for garnish. Serve immediately or chill briefly before serving.
Notes
- For a nut-free version, omit the toasted pine nuts or substitute with toasted sunflower seeds.
- The dressing can be prepared a day ahead and refrigerated to allow flavors to meld.
- Use fresh mozzarella pearls for the best texture and flavor.
- Chilling the salad briefly before serving enhances the flavors but avoid long refrigeration to prevent sogginess.
- Balsamic glaze adds a sweet tang but can be omitted or replaced with a balsamic reduction if preferred.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
