Tortellini Salad Recipe

Inspired by Ampersea

Time30m

Serves4

Spinach and ricotta tortellini, pesto dressing, basil, spinach, cherry tomatoes, red onion, squash, mozzarella

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Ingredients

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1
Cook the Tortellini
Bring a large pot of salted water to a boil. Add the spinach and ricotta tortellini and cook according to package instructions, usually about 3-5 minutes until they float to the top. Drain and set aside.
2
Prepare the Vegetables
While the tortellini is cooking, slice the cherry tomatoes in half, chop the red onion thinly, and dice the zucchini. Set aside.
3
Make the Pesto Dressing
In a small bowl, mix together your favorite pesto sauce with a splash of olive oil and a pinch of salt to taste. Adjust according to your preference.
4
Combine Ingredients
In a large bowl, combine the cooked tortellini, fresh spinach, cherry tomatoes, red onion, diced zucchini, and mozzarella cheese. Pour the pesto dressing over the top and toss gently to combine.
5
Serve
Serve immediately or chill in the refrigerator for 30 minutes before serving for a refreshing cold salad.