Ingredients
Method
- Fill a big pot with water, season it generously with salt, and set it over medium-high heat until it reaches a rolling boil.
- Slide in the tortellini and let them cook for roughly 1 1/2 minutes, just until they float and the filling is warmed through. Pull them out before they turn soft.
- Pour the tortellini into a colander, then run cold water over them, tossing gently, until every piece feels cool to the touch. Shake off the excess water.
- Move the cooled tortellini into a wide mixing bowl.
- Spoon in the pesto, then scatter in the tomatoes, mozzarella, and red onion.
- Fold everything together with a large spoon or spatula until the pesto coats the pasta evenly and the add-ins are well distributed.
- Spoon into bowls right away, or cover the bowl and refrigerate until you are ready to eat.
Nutrition
Notes
Tortellini swaps: any refrigerated cheese tortellini brand works, and tricolor or spinach versions add nice color.
Pesto options: homemade or jarred basil pesto both work, and a spoonful of Napa Valley olive oil stirred in loosens a thick pesto nicely.
Taming the onion: if raw red onion tastes too sharp, soak the slices in ice water for 10 minutes and drain well, or use shallots instead.
Make-ahead tip: the pasta soaks up pesto as it sits, so stir in an extra tablespoon or two of pesto just before serving if you chilled it overnight.
Cheese choices: mozzarella pearls are the easiest, but larger balls torn into chunks or marinated mozzarella are great too. Drain marinated cheese well so the salad does not turn soupy.
Avoid overcooking: fresh tortellini cook in about 90 seconds. Beyond that they split open and turn mushy once tossed.
Storage: keep leftovers in an airtight container in the refrigerator for up to 3 days. Let it sit at room temperature for 10 minutes and give it a good stir before eating cold.