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For this salad, I use 12 oz of tortellini. You can choose cheese or any filling you like. The tortellini adds a nice bite to the dish and holds the creamy pesto well. Adding fresh vegetables makes the salad colorful and tasty. I use: - 1 cup cherry tomatoes, halved - 1 cup baby spinach, roughly chopped - 1/4 cup red onion, finely chopped These veggies give the salad crunch and freshness. The tomatoes burst with flavor, while spinach adds a healthy touch. The creamy dressing is what makes this salad special. You will need: - 1/2 cup pesto (store-bought or homemade) - 1/4 cup cream cheese, softened - 1/4 cup olive oil This mix creates a rich and smooth sauce. If it's too thick, just add a bit of pasta water to loosen it. For added flavor, I recommend using: - Salt and pepper to taste - Fresh basil leaves for garnish The salt and pepper enhance the dish, while fresh basil gives a nice aroma and extra taste. You can never go wrong with a sprinkle of grated Parmesan cheese on top! Start by bringing a large pot of salted water to a boil. Add your tortellini to the water. Cook for about 3 to 5 minutes. You know it’s ready when the tortellini float to the top. Drain the pasta and rinse it under cold water. This cools it down and stops the cooking. In a medium bowl, mix together the pesto, cream cheese, and olive oil. Use a whisk to blend everything together until it’s smooth. If your dressing feels too thick, add a bit of pasta water. This helps make it creamier and easier to mix. Take a large mixing bowl. Combine the cooked tortellini, halved cherry tomatoes, chopped spinach, and red onion. Pour the creamy dressing over the salad. Toss everything gently until each piece is coated in the dressing. Now, add the grated Parmesan cheese to your salad. Gently fold it in with a spatula. Be careful not to break the tortellini. Taste your salad and add salt and pepper as needed. Cover your bowl with plastic wrap. Place it in the fridge for at least 30 minutes. This chilling time lets all the flavors blend together. It makes the salad even tastier. When you’re ready to serve, give the salad a good toss. Garnish with fresh basil leaves and some extra Parmesan if you like. This adds a nice touch and makes the dish look beautiful. Enjoy your creamy pesto tortellini pasta salad with friends or family! To make the best tortellini, start with fresh pasta if you can. Fresh tortellini has a soft, tender bite. If you use dried tortellini, follow the cooking time on the package. When the tortellini floats, it’s done. Drain it well and rinse with cold water. This stops the cooking and keeps the pasta firm. You can customize the creamy dressing to suit your taste. If you like it richer, add more cream cheese. For a lighter option, use Greek yogurt instead. Adding lemon juice gives a fresh zing. If you want more flavor, toss in some garlic powder or a pinch of red pepper flakes. Mixing flavors will elevate your salad. Try adding roasted red peppers for sweetness or artichokes for a savory touch. Fresh herbs like parsley or dill can add brightness. Nuts like pine nuts or walnuts add crunch. Experiment and find your favorite combination! {{image_2}} You can boost the protein in your creamy pesto tortellini pasta salad. Try adding grilled chicken, shrimp, or chickpeas. These options add flavor and make the dish more filling. If you want a vegetarian choice, use tofu or edamame. Just cube the tofu and sauté it lightly for a nice texture. Feel free to mix in other vegetables. Bell peppers, cucumbers, or zucchini work great in this salad. You can also use roasted vegetables for a smoky flavor. Just chop them small, so they blend well with the pasta and pesto. This keeps the dish fresh and colorful. If you have dietary needs, you can change some ingredients. For a gluten-free option, use gluten-free tortellini. If you need dairy-free, look for dairy-free cheese and cream cheese. You can even make your own pesto with nuts and nutritional yeast instead of cheese. This keeps the creamy pesto tortellini pasta salad tasty and suitable for everyone. You can store leftover creamy pesto tortellini pasta salad in the fridge. Use an airtight container to keep it fresh. The pasta salad stays good for about 3-4 days. Before serving, check for freshness and give it a stir. If you want to freeze your pasta salad, it's best to do so without the dressing. The creamy texture can change when thawed. To freeze, place the cooled tortellini and veggies in a freezer-safe bag. Remove as much air as possible. It can last up to 3 months in the freezer. When you’re ready to enjoy it, thaw the salad in the fridge overnight. You can reheat the tortellini in a pot over low heat. Add a splash of olive oil or a little pasta water to keep it creamy. Stir gently and serve warm. Creamy pesto tortellini pasta salad lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. After a few days, check for any off smells or textures before eating. Yes, you can use homemade pesto for this recipe. Fresh pesto adds great flavor and richness. If you make it, just blend fresh basil, garlic, nuts, cheese, and olive oil together. This will make your pasta salad even more special! Creamy pesto tortellini pasta salad pairs well with grilled chicken, garlic bread, or a side of fresh fruit. You can also enjoy it with a light soup or a crisp green salad. These sides will balance the richness of the pasta. Yes, this pasta salad is excellent for meal prep. You can make it ahead of time and store it in the fridge. It keeps well and tastes great even after a few days. Just remember to give it a good stir before serving. To wrap it up, we've covered how to make a tasty creamy pesto tortellini pasta salad. We discussed key ingredients, from the tortellini to fresh veggies and creamy dressings. I shared step-by-step cooking tips, along with ways to customize and store your salad. Remember, you can add protein or swap ingredients to fit your diet. This dish is perfect for meal prep and sharing. Enjoy your cooking adventure and create a salad that everyone will love!

Creamy Pesto Tortellini Pasta Salad

Elevate your meal prep with this deliciously creamy pesto tortellini pasta salad! Perfect for picnics or as a side dish, this easy recipe features tender tortellini, fresh veggies, and a rich, creamy pesto dressing. Ready in just 45 minutes, it's both quick and satisfying. Don’t miss out on this flavorful dish—click through to discover the full recipe and make this creamy pesto tortellini pasta salad your new go-to!
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Ingredients
  

12 oz tortellini (cheese or your choice)

1 cup cherry tomatoes, halved

1 cup baby spinach, roughly chopped

1/4 cup red onion, finely chopped

1/2 cup freshly grated Parmesan cheese

1/2 cup pesto (store-bought or homemade)

1/4 cup cream cheese, softened

1/4 cup olive oil

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Cook the Tortellini: Begin by bringing a large pot of salted water to a boil. Add the tortellini and cook according to package instructions, usually about 3-5 minutes until they float to the top. Drain and rinse under cold water to cool.

    Prepare the Dressing: In a medium bowl, combine the pesto, softened cream cheese, and olive oil. Whisk until smooth and creamy. If the dressing is too thick, you can add a little bit of pasta water to adjust the consistency.

      Mix Salad: In a large mixing bowl, combine the cooked tortellini, halved cherry tomatoes, chopped spinach, and red onion. Pour the creamy pesto dressing over the salad and toss until everything is evenly coated.

        Add Cheese: Gently fold in the grated Parmesan cheese, and season with salt and pepper to taste.

          Chill: Cover the bowl with plastic wrap and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld together.

            Serve: Before serving, give the salad a good toss again. Garnish with fresh basil leaves and extra Parmesan if desired.

              Prep Time: 15 mins | Total Time: 45 mins | Servings: 4-6