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If you're on the lookout for a dish that perfectly balances freshness and creaminess, look no further than Creamy Pesto Tortellini Salad. This delightful recipe brings together the rich flavors of cheese tortellini with vibrant vegetables and a luscious creamy pesto dressing. Ideal for picnics, gatherings, or meal prep, this salad is as versatile as it is delicious, making it a stellar addition to your culinary repertoire.

Creamy Pesto Tortellini Salad

Discover the ultimate crowd-pleaser with this Creamy Pesto Tortellini Salad! Combining soft cheese tortellini with vibrant vegetables and a rich creamy pesto dressing, this recipe strikes the perfect balance between freshness and indulgence. Great for picnics, meal prep, or family gatherings, it’s both visually stunning and delicious. Packed with flavors and nutrients, this salad is customizable to suit any palate, making it a must-try for your next culinary adventure.
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Ingredients
  

12 oz refrigerated cheese tortellini

1 cup cherry tomatoes, halved

1 cup fresh spinach, chopped

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

1/2 cup cream cheese, softened to room temperature

1/4 cup grated Parmesan cheese

1/4 cup sun-dried tomatoes, finely chopped

1/4 cup pine nuts, toasted until golden

Juice of 1 fresh lemon

Salt, to taste

Black pepper, to taste

Fresh basil leaves for garnish

Instructions
 

Cook the Tortellini: Begin by bringing a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to the package instructions, usually about 3-5 minutes, until they are al dente. Once they're cooked, drain them and rinse thoroughly under cold running water to halt the cooking process. Set the tortellini aside to cool completely.

    Prepare the Creamy Base: In a medium mixing bowl, add the softened cream cheese, basil pesto, and juice from the lemon. Using a whisk or spatula, blend the ingredients together until you achieve a smooth and creamy consistency. If the mixture appears too thick, gradually stir in a tablespoon of water, mixing until you reach your desired consistency.

      Combine the Ingredients: In a large mixing bowl, gently combine the cooled tortellini, halved cherry tomatoes, chopped spinach, diced sun-dried tomatoes, and toasted pine nuts. Make sure all the ingredients are evenly distributed.

        Incorporate the Creamy Pesto: Drizzle the creamy pesto mixture over the tortellini and vegetable medley. Carefully fold everything together with a spatula or wooden spoon, ensuring all ingredients are well coated and evenly mixed.

          Add the Cheese and Season: Gently stir in the grated Parmesan cheese. Taste the salad and season it with salt and freshly cracked black pepper according to your preference, mixing well once more.

            Chill and Serve: Transfer the tortellini salad to the refrigerator and allow it to chill for at least 30 minutes. This resting time helps the flavors to meld beautifully. When ready to serve, dish out the salad into bowls or on a large platter, garnished with fresh basil leaves and a sprinkle of additional toasted pine nuts for a pleasing finish.

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