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Tortellini pasta pesto salad in a large pasta bowl

Pesto Tortellini Pasta Salad

5 from 1 vote
Tortellini pesto pasta salad with mozzarella, cherry tomato, red onion, spinach, and olives. Served with a homemade basil and almond pesto.
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Prep Time 20 minutes
Cook Time 3 minutes
Total Time 23 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 848
Ingredients Method

Ingredients
  

  • 600g/1⅓lb fresh tortellini pasta I used a mix of cheese and tomato, and spinach and ricotta
  • 250g/9oz ball of mozzarella diced into 1cm cubes
  • ½ cup olives halved
  • 1½ cups cherry tomatoes halved
  • ¼ red onion finely chopped
  • 3 cups spinach roughly chopped
Pesto
  • 2 tbsp almonds can sub for use pine nuts, walnuts, or cashews
  • 2 cups basil tightly packed
  • 1 garlic clove roughly chopped
  • ½ cup vegetarian Parmesan grated
  • pinch sea salt
  • ¼ tsp freshly ground black pepper
  • 7 tbsp extra virgin olive oil

Method
 

Cook the pasta
  1. Bring a large pot of water to the boil. Cook your tortellini pasta for 30 seconds less than suggested by the packet instructions. Drain and set aside to cool. To stop the pasta sticking together, you can toss it together with a drizzle of olive oil!
Make the pesto
  1. Add all of the pesto ingredients to a food processor. Pulse until smooth, but still with a little texture. Tip into a bowl or small jug and set aside.
Prepare the salad
  1. Into a large salad bowl add the pasta, mozzarella, olives, cherry tomatoes, red onion, and spinach. Drizzle over the pesto and toss together. Serve!