Easy Breezy Colorful Cheese Tortellini Salad

Serve cold at your next picnic, barbeque, or party!


- 1 large package frozen cheese tortellini (16 ounces) 

- 1/2 of 8-ounce jar of pesto sauce

- 4 tablespoons Arbequina Olive Oil

- 1 package cherry or grape tomatoes (cut in half or use whole)

- 1/2-pound fresh mozzarella cheese (cut into 1/2-inch cubes or balls)

- 3 tablespoons of pine nuts

- 1/4 teaspoon garlic powder

- 1 tablespoon freshly chopped parsley (stems removed)

- 1-1/2 teaspoons grated parmesan cheese


- Combine pesto sauce, Arbequina Olive Oil, tomatoes, mozzarella cheese, pine nuts, garlic powder, and parsley in a large bowl. Mix gently and set aside.

- Boil frozen tortellini in 4 quarts of water for a few minutes until they are just cooked and still a little firm. Drain and rinse under cold water. The tortellini should not be overly wet after rinsing.

- Add the tortellini to the ingredient mixture, stirring gently and evenly.

- Sprinkle parmesan cheese on top. Refrigerate for at least 2 hours before serving cold. 

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