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If you’re searching for a refreshing yet satisfying dish to add to your summer meal repertoire, look no further than creamy pesto tortellini salad. This vibrant dish showcases the perfect balance of flavors and textures, making it a delightful choice for potlucks, picnics, or even a light weeknight dinner. The combination of tender cheese tortellini tossed in a luscious, creamy pesto dressing, accompanied by fresh vegetables, offers a delightful medley that is both hearty and refreshing.

Creamy Pesto Tortellini Salad

Discover the perfect summer dish with creamy pesto tortellini salad! This vibrant dish features tender cheese tortellini, fresh vegetables, and a rich, creamy pesto dressing that everyone will love. Ideal for potlucks, picnics, or light dinners, it’s easy to customize with your favorite ingredients, making it versatile for any taste. Quick to prepare and bursting with flavor, this salad is sure to be a crowd-pleaser at any gathering. Enjoy the delightful combination of flavors and textures!
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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 (store-bought or homemade)

1/2 cup cream cheese, softened

1/4 cup grated Parmesan cheese

1/4 cup sun-dried tomatoes, chopped

1/4 cup pine nuts, toasted

Juice of 1 lemon

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Cook the Tortellini: In a large pot of salted boiling water, cook the cheese tortellini according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

    Make the Creamy Base: In a mixing bowl, combine the softened cream cheese, basil pesto, and lemon juice. Whisk together until smooth and creamy. If the mixture is too thick, add a tablespoon of water until desired consistency is achieved.

      Combine the Ingredients: In a large mixing bowl, combine the cooked tortellini, halved cherry tomatoes, chopped spinach, sun-dried tomatoes, and toasted pine nuts.

        Mix in the Creamy Pesto: Pour the creamy pesto mixture over the tortellini and vegetables. Gently fold the mixture until everything is well coated.

          Add Cheese and Season: Stir in grated Parmesan cheese and season with salt and pepper to taste.

            Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve cold, garnished with fresh basil leaves and additional pine nuts if desired.

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