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Basil Pesto Tortellini Pasta Salad
You can serve this fresh basil pesto tortellini pasta salad warm or cold: as a hot pasta dinner… and also as a tasty cold lunchbox salad to take with you! Yum!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 people
Calories per serving 722 kcal
Ingredients
- 9 ½ oz fresh tortellini pasta (275 g)
- 3 tbsp basil pesto
- a handful fresh basil
- 8 black olives pitted
- 1 tbsp capers in brine
- 2 tbsp pine nuts
- pinch garlic powder
- olive oil
- pepper
- salt
Instructions
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Fill a large pan with water and season salt. Place the pan over high heat until boiling. Then add the tortellini to the hot water.
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Cook the tortellini pasta until tender (see instructions on the package). They rise to the surface once cooked. Drain them. Are you serving this salad cold? Refresh the cooked tortellini under cold running tap water. Let the (cooled) tortellini drain and then pour them in a large mixing bowl.
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Drizzle the tortellini with the fresh basil pesto.
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Stir the pasta salad well. Then chop up the fresh basil and add it to the pasta salad together with the crunchy pine nuts. Season with a dash of pepper and salt. Add a pinch of garlic powder as well.
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Add the salted capers, the black olives and a good drizzle of olive oil to the pasta salad.
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Stir the tortellini pasta salad well. Check the seasoning and add extra pepper, salt or garlic powder to taste if necessary. Then scoop the tortellini salad onto deep plates if you are serving it warm. Chill the pasta in the fridge for 15 minutes or longer if you are serving it cold.
