Creamy Pesto Tortellini Salad

$- 12 oz cheese tortellini (fresh or frozen) - 1 cup cherry tomatoes, halved - 1 cup fresh spinach, chopped - ½ cup cooked and chopped grilled chicken (optional) - 1 cup basil pesto (store-bought or homemade) - ½ cup cream cheese, softened - ¼ cup plain Greek yogurt - 2 tablespoons fresh lemon juice - Salt and pepper to taste The key to this dish is the tortellini. I love using cheese tortellini for its rich flavor. You can choose fresh or frozen; both work well. The cherry tomatoes add a nice burst of sweetness. Fresh spinach makes the salad bright and healthy. If you want protein, grilled chicken is a great choice. - ¼ cup pine nuts, toasted (for garnish) - Fresh basil leaves for garnish Adding pine nuts gives a nice crunch. They also bring a lovely nutty taste. Fresh basil leaves can boost the basil flavor in the dish. You can also consider adding roasted red peppers or olives for extra zest. - Toasted pine nuts - Fresh basil leaves These garnishes make your salad look beautiful and add texture. Just sprinkle them on top right before serving. The pine nuts offer a delightful crunch, while the basil leaves add a pop of color and freshness. This simple touch elevates your salad's visual appeal and flavor. {{ingredient_image_1}} Start by boiling water in a large pot. Add a pinch of salt to the water. Once it boils, add 12 oz of cheese tortellini. Cook it according to the package instructions until it is tender but still firm. This should take about 3 to 5 minutes. After cooking, drain the tortellini and rinse it under cold water. This stops the cooking and keeps it from getting mushy. Set the tortellini aside in a bowl. In a medium bowl, mix 1 cup of basil pesto with ½ cup of softened cream cheese. Add ¼ cup of plain Greek yogurt and 2 tablespoons of fresh lemon juice. Whisk these ingredients together until they form a smooth, creamy dressing. This dressing adds rich flavor and a nice texture to your salad. In a large mixing bowl, combine the cooked tortellini, 1 cup of halved cherry tomatoes, and 1 cup of chopped fresh spinach. If you want extra protein, add ½ cup of cooked and chopped grilled chicken. Pour the creamy pesto dressing over the top. Gently toss all the ingredients until the tortellini and veggies are well coated. Taste and add salt and pepper as needed. For the best flavor, let the salad chill in the fridge for at least 30 minutes. Before serving, sprinkle ¼ cup of toasted pine nuts and fresh basil leaves on top for a nice crunch. To get great flavor, use fresh ingredients. Fresh spinach and ripe cherry tomatoes shine in this dish. If you can, try homemade pesto for a richer taste. The lemon juice adds a nice zing. It helps balance the creaminess of the dressing. Always taste your salad before serving. Adjust the salt and pepper to your liking. Cook the tortellini in salted water. This adds flavor right from the start. Follow the package instructions for timing. You want them al dente, which means firm but not hard. After cooking, drain and rinse them under cold water. This stops the cooking and keeps them from getting mushy. Let the salad chill in the fridge for at least 30 minutes. This waiting time allows the flavors to mix well. If you can chill it longer, even better! Chilling enhances the taste and gives you a refreshing dish. Just before serving, add the toasted pine nuts and fresh basil. This keeps them crunchy and bright. Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh cherry tomatoes and spinach. They will enhance the overall taste of your salad. Customize Your Protein: Feel free to substitute grilled chicken with other proteins such as shrimp or tofu for a different twist. Make Ahead: This salad can be prepared a day in advance. Just keep the toppings separate until serving to maintain their crunch. Experiment with Flavors: Try adding other vegetables like bell peppers or olives for added texture and flavor variations in your salad. {{image_2}} You can easily enhance your creamy pesto tortellini salad by adding proteins. Grilled chicken is a great choice. It adds flavor and makes the dish more filling. You can also use shrimp or diced ham. These options add texture and taste. For a lighter meal, try adding shredded rotisserie chicken. It saves time while boosting flavor. Mix and match proteins to suit your taste. This salad can easily be made vegetarian or vegan. To make it vegetarian, simply skip the chicken. You can add more veggies, like bell peppers or zucchini. For a vegan version, replace the cream cheese and Greek yogurt with tofu or avocado. Use a vegan pesto, too. This keeps the creamy texture while being plant-based. You won't miss the dairy at all! If you're feeling creative, switch up the dressing. Instead of creamy pesto, try a vinaigrette. A lemon or balsamic vinaigrette adds a refreshing twist. You can also experiment with flavored oils. Garlic-infused olive oil adds a nice kick. For a spicy touch, mix in some red pepper flakes. Play with herbs like dill or parsley for new flavors. Each twist keeps the dish exciting and fresh! To keep your creamy pesto tortellini salad fresh, store it in an airtight container. This helps lock in flavors and moisture. Make sure the salad is cool before sealing it. If you have extra pine nuts or basil, store them separately. This keeps them crunchy and bright. Your salad will stay good in the fridge for about 3 days. After that, the freshness may fade. Always check for any off smells or changes in texture before eating. If it looks or smells funny, it’s best to toss it out. You can freeze this salad, but it may change a bit. The tortellini will become softer after thawing. For best results, freeze the salad without the dressing. You can mix in the creamy pesto dressing once you thaw it. Store it in a freezer-safe container for up to 3 months. Yes, you can use frozen tortellini. Just cook it as directed on the package. Frozen tortellini tastes great in this salad. It saves you time too. You can use ricotta cheese or sour cream instead of cream cheese. Both give a nice creamy texture. Greek yogurt is also a good option for a lighter choice. To make homemade pesto, blend fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. You can adjust the ingredients to taste. A little lemon juice adds a nice zing. This salad is not gluten-free if you use regular tortellini. Look for gluten-free tortellini at the store. Many brands offer tasty gluten-free options. Yes, you can make this salad ahead of time. Just chill it in the fridge for about 30 minutes. This helps the flavors blend well together. To make a creamy pesto tortellini salad, gather your main and optional ingredients. Follow the step-by-step guide for cooking, dressing, and combining. Use tips to enhance flavor and ensure perfect tortellini. Explore variations with proteins and different dressings. Proper storage keeps leftovers fresh. With this simple recipe, you can enjoy a tasty dish anytime. Try it out and enjoy the creamy goodness!$

Creamy Pesto Tortellini Salad

A refreshing salad featuring cheese tortellini, cherry tomatoes, fresh spinach, and a creamy pesto dressing.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

12 oz cheese tortellini
1 cup cherry tomatoes, halved
1 cup fresh spinach, chopped
½ cup cooked and chopped grilled chicken (optional)
1 cup basil pesto
½ cup cream cheese, softened
¼ cup plain Greek yogurt
2 tablespoons fresh lemon juice
to taste salt and pepper
¼ cup pine nuts, toasted (for garnish)
to taste fresh basil leaves for garnish

Instructions

In a large pot of salted boiling water, cook the tortellini according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
In a medium bowl, combine the basil pesto, softened cream cheese, Greek yogurt, and fresh lemon juice. Whisk together until smooth and creamy.
In a large mixing bowl, combine the cooked tortellini, cherry tomatoes, chopped spinach, and grilled chicken (if using).
Pour the creamy pesto dressing over the tortellini and vegetables. Gently toss until everything is evenly coated.
Taste the salad and season with salt and pepper as desired.
Allow the salad to chill in the refrigerator for at least 30 minutes before serving for enhanced flavors.
Just before serving, sprinkle toasted pine nuts and fresh basil leaves on top for added crunch and freshness.

Notes

Chill for at least 30 minutes for enhanced flavors.

Keyword pasta salad, pesto, salad, tortellini