15 Minute Spinach Walnut Pesto Tortellini Salad

By Little Spice Jar
Total Time
15 Mins
Serves
10
Serving Size
1 cup

DESCRIPTION

Prep Time
8 Mins
Cook Time
7 Mins
Total Time
15 Mins
Calories
408
Total Fat
25
Saturated Fat
7
Polyunsaturated Fat
4
Cholesterol
38
Sodium
542
Carbohydrates
30
Dietary Fiber
2
Total Sugars
2
Added Sugars
0
Protein
15
Vitamin D
0
Calcium
298
Iron
2
Potassium
188

Ingredients

SPINACH AND WALNUT PESTO

  • 2 cups fresh baby spinach
  • 1 cup fresh basil
  • 1/2 cup California walnuts
  • 2 cloves fresh garlic, minced
  • 1 tablespoon lemon juice
  • 1/2 cup plus 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

TORTELLINI SALAD

  • 20 ounces cheese tortellini
  • 2 cups cherry tomatoes, halved
  • 8-10 ounces mozzarella cheese, cubed
  • 1/4 cup parmesan cheese, grated
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons basil, chopped

Preparation

SPINACH AND WALNUT PESTO

  1. Pulse spinach, basil, walnuts, garlic and lemon juice in a food processor 5-10 times or until the ingredients breakdown. Stream in 1/2 cup of olive oil from the top while you continue to pulse.
  2. Stop the food processor and scrape down the sides. If the pesto is too thick, use the remaining 2 tablespoon of olive oil. Season the pesto with 1/4 teaspoon of salt, and adjust to taste.

TORTELLINI SALAD

  1. Heat a large pot of water on the stove and cook the cheese tortellini to package directions.
  2. Toss the pasta with half of the pesto mixture, tomatoes, mozzarella, and a handful of parmesan cheese. Adjust with additional pesto to taste. Season with salt and pepper.
  3. Top with chopped basil before serving.