Description
Broccoli Pesto Tortellini Salad is a fresh, vibrant, and satisfying dish combining cheese tortellini, crisp-tender broccoli, and a zesty pesto dressing. It’s perfect for picnics, potlucks, or as a quick lunch or light dinner.
Ingredients
Scale
- 1 (9 oz) package cheese tortellini
- 2 cups broccoli florets
- ⅓ cup basil pesto (store-bought or homemade)
- 1 tbsp lemon juice
- 2 tbsp olive oil
- ½ cup cherry tomatoes, halved
- ¼ cup grated Parmesan cheese
- Salt and black pepper, to taste
- Optional: crushed red pepper flakes or pine nuts for garnish
Instructions
- Cook the tortellini according to package instructions. In the last 2 minutes of cooking, add the broccoli florets to the boiling water. Drain and rinse under cold water to stop cooking. Set aside.
- In a large bowl, whisk together pesto, lemon juice, and olive oil to make the dressing.
- Add the cooked tortellini and broccoli to the bowl and toss to coat in the dressing.
- Fold in cherry tomatoes and Parmesan cheese. Season with salt and pepper to taste.
- Chill for at least 30 minutes before serving for best flavor. Garnish with red pepper flakes or pine nuts if desired.
Notes
- Use tri-color tortellini for a more colorful salad.
- Add grilled chicken or chickpeas for extra protein.
- Can be made a day ahead and stored in the fridge.
- Make it vegan by using vegan tortellini and dairy-free pesto.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 390
- Sugar: 3g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 40mg
Keywords: tortellini salad, broccoli pesto pasta, cold pasta salad, vegetarian lunch, Italian salad