Mushroom Free Pesto Tortellini Pasta Salad
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Learn more →Ingredients
4 servings
For the salad
- 12 oz gluten free cheese tortellini (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
- 4 scallions, green tops only, thinly sliced
- ¼ cup parmesan cheese, freshly grated
- salt, for pasta water
For the pesto
- 2 cups fresh basil leaves, loosely packed
- 3 tbsp garlic-infused olive oil
- 2 tbsp extra-virgin olive oil
- 3 tbsp pine nuts, toasted
- ¼ cup parmesan cheese, freshly grated
- 2 tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
For serving
- extra parmesan cheese, for serving (optional)
- fresh basil leaves, for serving (optional)
Instructions
- 1
Toast the pine nuts in a small dry skillet over medium-low heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer immediately to a plate to cool.
- 2
Bring a large pot of salted water to a boil. Cook the tortellini according to package directions until tender with a slight resistance at the center. Drain in a colander, rinse briefly under cold water to stop cooking, and spread on the colander to cool for 5 minutes.
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