Description
For the Salad:
12 oz cheese tortellini
1 cup cherry tomatoes, halved
1/2 cup fresh basil leaves, torn
1/4 cup toasted pine nuts
1/4 cup grated Parmesan cheese
1 large burrata ball, torn into pieces
For the Pesto Dressing:
1/3 cup basil pesto (homemade or store-bought)
2 tbsp olive oil
1 tbsp fresh lemon juice
1/2 tsp salt
1/4 tsp black pepper
Directions:
Cook the tortellini according to package instructions until al dente. Drain and rinse under cold water to cool.
In a small bowl, whisk together pesto, olive oil, lemon juice, salt, and black pepper to make the dressing.
In a large mixing bowl, combine the cooled tortellini, cherry tomatoes, fresh basil, toasted pine nuts, and Parmesan cheese.
Drizzle the pesto dressing over the salad and toss gently to coat all .
Transfer to a serving dish and top with torn burrata pieces.
Serve immediately or chill for 15 minutes before serving for enhanced flavor. Enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 480 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for a perfect Tortellini Pesto Salad every time. First, bring a large pot of salted water to a rolling boil. Add the 12 oz of cheese tortellini and cook according to the package directions, typically 3-4 minutes for fresh or 8-10 minutes for dried, until al dente. Immediately drain the tortellini in a colander and rinse thoroughly under cold running water. This stops the cooking process and cools the pasta, preventing it from becoming gummy.
While the pasta cools, prepare your dressing. In a small bowl, combine 1/3 cup basil pesto, 2 tablespoons of olive oil, and 1 tablespoon of fresh lemon juice. Whisk vigorously until the mixture is smooth and emulsified. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, whisking again to incorporate.
In a large mixing bowl, add the cooled, drained tortellini. Add the halved cherry tomatoes, torn fresh basil leaves, toasted pine nuts, and grated Parmesan cheese. Pour the prepared pesto dressing over the top. Using a large spoon or spatula, gently toss the salad until every ingredient is evenly and lightly coated with the dressing. Be careful not to over-mix, as this can tear the tortellini.
Serving Suggestions
This versatile salad shines in various settings. For a light summer lunch, serve it on a bed of fresh arugula or baby spinach. To make it a heartier main course, add grilled chicken breast, shrimp, or chickpeas. For an elegant appetizer or side, serve smaller portions in martini glasses or on a large platter garnished with extra basil leaves and a drizzle of balsamic glaze. It pairs beautifully with a crisp white wine like Pinot Grigio or a light-bodied red like Chianti.
How-to Summary
Cook and cool tortellini. Whisk pesto, oil, lemon, salt, and pepper for the dressing. Combine tortellini, tomatoes, basil, pine nuts, and Parmesan in a bowl. Toss with dressing. Top with torn burrata and serve.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, but for best results, prepare the components separately. Combine the dressed tortellini, vegetables, and nuts up to a day in advance, but store the burrata separately and add it just before serving to maintain its creamy texture.
What can I use instead of pine nuts? Toasted walnuts, slivered almonds, or sunflower seeds are excellent, more affordable substitutes that still provide a delightful crunch.
Is there a substitute for burrata? Fresh mozzarella (ciliegine or pearls) or even small scoops of ricotta cheese can be used if burrata is unavailable.
How do I properly toast pine nuts? Place them in a dry skillet over medium-low heat. Shake the pan frequently for 2-4 minutes until they are fragrant and lightly golden. Watch them closely, as they burn easily.
Can I use a different pasta? Absolutely. Cheese ravioli, farfalle (bow-tie), or rotini pasta all work wonderfully with this pesto dressing and fresh ingredients.
Common Mistakes to Avoid
Avoid overcooking the tortellini, as it will become mushy when tossed. Always rinse it under cold water to halt cooking. Do not add the burrata before tossing the salad, as it will break down and become stringy. Instead, gently tear it over the top as a final garnish. Finally, resist the urge to add all the dressing at once; start with three-quarters, toss, and add more only if needed to prevent a soggy salad.
Conclusion
This Tortellini Pesto Salad with Burrata is a celebration of fresh, Italian-inspired flavors that comes together with minimal effort. Its combination of creamy cheese, vibrant pesto, and satisfying textures makes it a guaranteed crowd-pleaser for any occasion. By following this enhanced guide, you can master the recipe, customize it to your taste, and avoid common pitfalls for a perfect result every time.