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When it comes to crafting the perfect Fresh Basil Pesto Tortellini Salad, the key to elevating its flavor lies in the careful adjustment of salt and pepper. These two seasonings are essential to bring out the vibrant flavors of the ingredients. Start by adding a pinch of salt after mixing your salad. Taste and adjust as necessary, remembering that some ingredients, like Parmesan cheese, already carry a salty profile.

Fresh Basil Pesto Tortellini Salad

Elevate your summer dining with a Fresh Basil Pesto Tortellini Salad that bursts with vibrant flavors and fresh ingredients. This delightful dish features cheese tortellini coated in homemade basil pesto, complemented by juicy cherry tomatoes and creamy mozzarella. It's perfect for picnics, potlucks, or a light dinner, and can be made ahead for easy serving. Enjoy a colorful, nutritious meal that is as satisfying as it is visually appealing. Discover how to create this gourmet experience that will impress your guests and tantalize your taste buds!
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Ingredients
  

1 pound cheese tortellini (fresh or frozen)

1 cup fresh basil leaves, tightly packed

1/2 cup grated Parmesan cheese

1/3 cup pine nuts (or substitute with walnuts for a unique flavor)

2 cloves garlic, minced

1/2 cup extra virgin olive oil

Salt and freshly ground black pepper, to taste

1 cup cherry tomatoes, halved

1 cup mozzarella balls (bocconcini), drained

1/4 cup black olives, sliced (optional)

Additional fresh basil leaves, for garnish

Instructions
 

Cook the Tortellini: In a large pot, bring water seasoned with salt to a rolling boil. Carefully add the tortellini and cook according to the package instructions until they are tender yet firm to the bite (al dente). Once cooked, drain the tortellini and rinse them under cold running water to halt the cooking process. Set aside to cool.

    Prepare the Basil Pesto: In a food processor or a high-speed blender, combine the fresh basil leaves, grated Parmesan cheese, pine nuts (or walnuts), and minced garlic. Pulse the mixture until it's finely chopped but still has some texture. With the processor running, gradually stream in the extra virgin olive oil until the pesto is well-combined and smooth. Taste, then season with salt and freshly ground black pepper to your liking.

      Combine the Ingredients: In a large mixing bowl, add the cooked tortellini, halved cherry tomatoes, drained mozzarella balls, and sliced black olives (if using).

        Dress the Salad: Drizzle the freshly made basil pesto over the tortellini mixture. Gently toss everything together with a spatula or large spoon, ensuring all ingredients are evenly coated with the pesto.

          Chill and Serve: Cover the salad with plastic wrap or a lid and place it in the refrigerator for at least 30 minutes. This will give the flavors time to meld beautifully. Before serving, give the salad another gentle toss and garnish with additional fresh basil leaves for a burst of color and aroma.

            Enjoy: Serve the Fresh Basil Pesto Tortellini Salad chilled as a refreshing side dish, or enjoy it as a light main course.

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4-6 servings

                Presentation Tips: For a beautiful presentation, serve the salad in a large, shallow bowl, and arrange the cherry tomatoes and mozzarella balls on top. Add whole basil leaves for garnish and a sprinkle of extra Parmesan if desired.