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Pesto Tortellini Salad
One dish I make year round that is always a crowd pleaser, is my Pesto Tortellini Salad. While the vibrant red, green, and white ingredient colors lend themselves to a holiday inspired side dish, this is really a perfect accompaniment any time of year and it is SUPER easy to throw together in a pinch. Best part? Guests go nuts over this and while it seems like a mature side dish, it is so simple to make that you’ll feel guilty accepting the compliments!
Chances are, you already have these handful of main ingredients in the house, but if you don’t they are so easy to grab from any grocery store. In the event you don’t have Tortellini, you can easily substitute this with many different types of pasta, which will work beautifully as well.
This is also the perfect way to repurpose leftovers if you made a pesto pasta dinner the night before as noted in my earlier post linked here: Orecchiette with Arugula Pesto.
The few simple ingredients in this dish are Pasta (your choice), Pesto (store bought or homemade), Fresh Baby Mozzarella, Grape Tomatoes, and Baby Spinach. Season with salt and pepper and gently toss together until well combined.
Including cooking time, this dish can be made in under 10 minutes- and who doesn’t love that?! One of the best parts of this salad is that it can be made ahead, which, when entertaining and having other dishes needing to be ready at a specific time, is very helpful.
Pesto Tortellini Salad2018-11-18 20:26:33PrintIngredients- 1 LB Tortellini (or pasta of your preference)
- 1.5-2 Cups Basil Pesto (store bought or homemade)
- 1 12oz Container of Fresh Ciliegiene (baby) Mozzarella (drained and halved)
- 5oz Baby Spinach Leaves (rough chopped)
- 5oz Grape Tomatoes (halved)
- Salt & Pepper (to taste)
Instructions- Cook pasta to package instructions and drain. Let cool.
- Transfer pasta into a mixing bowl and add tomatoes, fresh mozzarella, baby spinach, and pesto.
- Gently combine ingredients together until well coated in the pesto and add salt and pepper to taste.
- Transfer onto a serving platter and refrigerate until ready to serve.
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Tomato Pesto with Toasted Pine Nuts
Many of the recipes I post can be put together in a relatively short period of time, because like you, I also have a very demanding schedule and do not always have as much time as I’d like to spend cooking! One of these recipes is my “Tomato Pesto with Toasted Pine Nuts,” which is something I whip up quickly when short on time. From start to finish, this dish comes together in about 20 minutes, which even the Pizza delivery guy can’t compete with!
A misconception I often hear as to why many people don’t cook is that they feel it is too difficult and complicated or that it simply just takes too long to put together, when in reality it’s actually the opposite.
As long as you have a few basic techniques down and a couple of “go to” flavor profiles, you are sure to put together a great and flavorful dish every time. All you need is a bit of passion towards putting together a lovingly prepared meal, and the rest will follow organically.
The world is changing and our generation is advancing on to the newest trends, like meal delivery programs, for example. I mean, why not?? All of the ingredients are portioned ahead, the recipes crafted up by world renowned chefs to prepare in the comfort of our own homes, and with easy to follow “step by step” instructions, it’s a no-brainer, right?
These services are great, especially when factoring in the time saved by the skipped trip to the grocery store, but in the midst of convenience, I encourage everyone to not forget the importance of originality and the sense of pride attributed with a thoughtful, home cooked meal.
For another easy “Arugula Pesto” recipe, click here.
Tomato Pesto with Toasted Pine Nuts2018-05-06 16:11:19PrintIngredients- 3/4 Cup Fresh Basil
- 1/2 Cup Cherry Tomatoes (or any tomato will do)
- 2 Cloves Fresh Garlic
- 2/3 Grated Reggiano Parmesan
- 2/3 Toasted Pine Nuts
- 1 TSP Crushed Red Pepper
- 1 TSP Black Pepper
- 1 TSP Kosher Salt
- 2/3 Cup Extra Virgin Olive Oil
Instructions- In a frying pan over medium heat, toast pine nuts until golden brown, tossing often. While the pine nuts are toasting, assemble the remaining ingredients together (except for the tomatoes and olive oil) and transfer into a blender. Add in toasted pine nuts and slowly incorporate in the olive oil and tomatoes until desired consistency and color is achieved (should be a medium orange color when ready). Store in a refrigerator for up to a week or toss with hot pasta/over grilled chicken immediately.
Notes- **Depending on the type of tomato you are using or their hue, you may need less or more than the suggested amount to get the correct, medium orange color.
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Orecchiette with Arugula Pesto
Pesto.
A common misconception many people have towards this spread is that it’s become mundane- unimaginative and lifeless. I feel otherwise.
There are tons of variations for what a Pesto can be and I look forward to sharing several of them along the way.
This post features a favorite of mine- Arugula Pesto, which is simple, delicious, and makes for a great weeknight meal. Best part? The pesto can be made ahead of time and stored for several days or frozen for future use.
This is something I often make when my greens are near their expiration and it serves as a great way to repurpose an ingredient otherwise used for something else.
LEFTOVER HACK: This dish makes a killer “next day” side salad. Just add fresh mozzarella, grape/cherry tomatoes, & Baby spinach leaves to any unused pasta and you have a fast, easy, & delicious side dish.
Orecchiette with Arugula Pesto2018-03-04 17:52:28PrintIngredients- 4 Cups of Baby Arugula
- Fresh Basil (2 Leaves)
- 1/2 Cup of Pine Nuts (lightly toasted)
- 1/2 Cup of Grated Parmigiano Reggiano
- Lemon Zest (1/2 Lemon)
- 1 Garlic Clove
- 1/2 Cup Extra Virgin Olive Oil (or until blended well)
- 1 LB Orecchiette (or pasta of your choice)
- Red Pepper Flakes to Taste
- Salt & Pepper to Taste
Instructions- In a frying pan over medium heat, lightly toast the pine nuts until golden brown (keep moving constantly to prevent them from burning). Set aside. Salt a pot of boiling water and add pasta- cook until al dente according to package instructions. While pasta is cooking, add Arugula, Basil, 3/4 of the Pine Nuts, 3/4 of the grated cheese, 3/4 of the Lemon zest, Garlic clove, salt, & pepper to a blender. Pulse quickly to combine ingredients. Slowly add in the olive oil until desired smoothness is achieved. Once pasta has finished cooking, drain and toss right away with the pesto spread to awaken all of the ingredients. Transfer to serving platter. Top with remaining Pine nuts, Parmigiano, Hot Pepper Flakes & Lemon zest. Enjoy!
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