Description
A quick and flavorful Pesto Tortellini Salad combining tender cheese tortellini with savory bacon, briny olives, and fresh basil pesto, topped with Parmesan cheese. Perfect for an easy lunch or a light dinner that can be served immediately or chilled for later.
Ingredients
Scale
Salad Ingredients
- 1 package (19 ounces) frozen cheese tortellini
- 1 can (2.25 ounces) sliced black olives, drained
- 5 slices cooked bacon, crumbled
- 1/3 cup prepared basil pesto
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Cook Tortellini: Cook the frozen cheese tortellini according to the package directions until al dente. Drain the cooked tortellini and rinse under cold water to cool and stop the cooking process. Transfer the cooled tortellini to a medium bowl.
- Add Ingredients and Toss: Add the drained sliced black olives, crumbled cooked bacon, and prepared basil pesto to the bowl with the tortellini. Carefully toss all ingredients together until the tortellini is evenly coated with pesto and the other ingredients are well combined.
- Top with Parmesan and Serve: Sprinkle the freshly grated Parmesan cheese over the top of the salad. Serve the salad immediately for a fresh taste, or cover and chill it in the refrigerator until ready to serve. Store any leftovers covered in the fridge for up to 2-3 days.
Notes
- You can use homemade basil pesto or your favorite store-bought brand.
- For a vegetarian version, omit the bacon or substitute with a plant-based bacon alternative.
- Make sure to rinse the tortellini under cold water after cooking to cool it down and prevent sticking.
- This salad can be served cold or at room temperature depending on preference.
- Leftovers keep well for 2-3 days refrigerated in an airtight container.
