2ouncesparmesan cheesegrated (about 1/3 cup after grating)
⅓cupextra virgin olive oil
For the Tortellini Salad
16ouncescheese tortellinifresh or frozen
1 ½cupsarugula
½pint cherry tomatoeshalved (about 1 cup)
8ouncesmozzarella pearlsdrained *see Notes
¼cuptoasted pine nuts
fresh basil for garnish
Instructions
For the Pesto Sauce
Add the pine nuts, garlic, and lemon juice to the bowl of a food processor and pulse until they are finely chopped.Add the basil leaves and parmesan cheese and pulse again, until the basil is finely chopped.
With the food processor running on low speed, slowly drizzle in the olive oil. Pulse until the sauce is smooth and well combined, scraping down the sides of the bowl if needed.
Set aside until ready to use.
For the Tortellini Salad
Cook the cheese pasta according to the package directions. Cooking times will vary.
Drain the tortellini and run it under cold water until it is no longer warm to the touch – about 30 seconds.
Add the pasta to a large serving bowl. Add the pesto and stir gently to coat the pasta with pesto.
Add the arugula, tomatoes, mozzarella and pine nuts. Stir to combine and season with salt and pepper, to taste.
Enjoy immediately or store in an airtight container in the fridge for up to three days. This pasta salad is equally delicious at room temperature as it is chilled.
Notes
Substitutions and Tips:
Pine Nuts -You can swap out the pine nuts for walnuts, or omit the nuts completely if needed.
Lemon Juice -Using freshly squeezed lemon juice is best.
Pasta -This recipe calls for cheese tortellini, but you can use any type of tortellini.
Arugula -You can substitute baby spinach leaves for the arugula.
Fresh Mozzarella Balls - Fresh balls are different from blocks of mozzarella cheese. Look for pearl mozzarella balls (these are the smallest size), sold in a plastic container with brine. If you can't find pearls, cut larger sized mozzarella balls into smaller pieces.