Rye Free Pesto Tortellini Pasta Salad

Total time45 min

Prep time20 min

Cook time10 min

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Ingredients

4 servings

For the salad

12 oz gluten free cheese tortellini (fresh or frozen)
Gluten-free 4-cheese Tortellini Pasta, 9 oz
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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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