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To make this tasty salad, you will need: - 12 oz cheese tortellini (fresh or frozen) - 1 cup cherry tomatoes, halved - 1 cup fresh spinach, chopped - ½ cup cooked and chopped grilled chicken (optional) - 1 cup basil pesto (store-bought or homemade) - ½ cup cream cheese, softened to room temperature - ¼ cup plain Greek yogurt - 2 tablespoons fresh lemon juice - Salt and pepper to taste - ¼ cup pine nuts, toasted (for garnish) - Fresh basil leaves for garnish If you want to boost the protein, add grilled chicken. This adds flavor and makes it heartier. You could also try adding roasted red peppers or even artichokes for extra zing. If you prefer a vegetarian option, skip the chicken. You can swap cream cheese with vegan cream cheese for a dairy-free salad. Use gluten-free tortellini if needed. For a lighter dressing, replace Greek yogurt with a dairy-free yogurt. The key is to keep it fresh and tasty! {{ingredient_image_2}} To cook tortellini perfectly, start by boiling a large pot of salted water. When the water bubbles, add 12 ounces of cheese tortellini. Cook them for about 3 to 5 minutes. Check the package for exact times. When they are done, drain the tortellini. Rinse them under cold water to stop cooking. Let them cool before mixing with other ingredients. To make the creamy dressing, grab a medium bowl. Add 1 cup of basil pesto, ½ cup of softened cream cheese, and ¼ cup of plain Greek yogurt. Squeeze in 2 tablespoons of fresh lemon juice. Use a whisk to mix everything together. You want it smooth and creamy. Make sure there are no lumps for the best taste. Next, take a large mixing bowl. Add your cooled tortellini, 1 cup of halved cherry tomatoes, and 1 cup of chopped spinach. If you like chicken, include ½ cup of cooked and chopped grilled chicken. Gently stir the ingredients together. This helps ensure that everything mixes well and each bite is tasty. After mixing, it's time to add the creamy dressing. Drizzle it over the tortellini and veggies. Use a spatula to toss everything gently. Make sure every piece is coated. Taste the salad and add salt and pepper as needed. Cover the bowl with plastic wrap and chill it in the fridge for at least 30 minutes. This helps the flavors blend nicely. When ready to serve, sprinkle ¼ cup of toasted pine nuts and fresh basil leaves on top. This adds a nice crunch and fresh flavor. To make your salad extra creamy, add more cream cheese. Use a full cup instead of half. Mix it well with the pesto and yogurt. This helps create a smooth texture that coats every bite. If you want a richer taste, add more lemon juice. It brightens the flavor and balances the creaminess. You can also try adding a splash of heavy cream. This will boost the creaminess even more. Store your leftover salad in a sealed container. This keeps it fresh for up to three days. If you plan to store it, don’t add the pine nuts until serving. This keeps them crunchy. Always check for signs of spoilage, like off smells or a change in color. If it looks or smells bad, throw it away. Creamy Pesto Tortellini Salad pairs well with many dishes. Serve it with garlic bread for a classic touch. A light fruit salad also makes a nice side. If you want something warm, try serving it with grilled vegetables. For a refreshing drink, iced tea or lemonade works great. Pro Tips Cook Tortellini Al Dente: Ensure you cook the tortellini just until al dente for the best texture. Overcooking can make it mushy. Make Ahead: This salad can be made a day in advance. Just keep it covered in the fridge, and add the pine nuts just before serving to maintain their crunch. Fresh Ingredients: Use fresh basil and high-quality pesto for the best flavor. Homemade pesto can elevate this dish significantly! Adjust Creaminess: If you prefer a lighter salad, adjust the amount of cream cheese and Greek yogurt to suit your taste. {{image_4}} You can easily make this salad vegetarian. Simply skip the grilled chicken. The tortellini, spinach, and pesto provide great flavor. You can add some extra protein with chickpeas or white beans. They add a nice texture and keep it filling. Seasonal veggies can enhance your salad. Try adding bell peppers, zucchini, or asparagus. These vegetables add crunch and color. You can roast or sauté them for more flavor. Toss them in with the tortellini for a fresh twist. Feel free to switch up the pasta. While cheese tortellini is a favorite, you can use any shape you like. Penne, fusilli, or farfalle work well too. Each pasta type brings a unique texture and holds the creamy dressing differently. Choose your favorite! To keep your creamy pesto tortellini salad fresh, store it in an airtight container. This helps prevent air from drying it out. Place the salad in the fridge right after you serve it. It is best to chill it for at least 30 minutes before serving. If you have leftovers, make sure to cover them well. This salad lasts about 3 to 5 days in the refrigerator. Check for signs of spoilage by looking for any off smells or changes in color. If the salad looks soggy or the tomatoes appear mushy, it’s time to toss it. Always trust your nose and eyes; they help you stay safe. Freezing creamy pesto tortellini salad is not the best choice. The cream cheese and Greek yogurt may separate when thawed. However, if you want to freeze it, leave out the dressing. You can freeze the tortellini and veggies together. When ready to eat, thaw in the fridge, then mix with fresh dressing. This keeps flavors bright and tasty. Yes, you can make this salad ahead of time. Prepare it a day before serving. Just keep it in the fridge. The flavors will blend well, making it even tastier. If you don’t have basil pesto, try sun-dried tomato pesto. You can also use spinach pesto for a twist. Store-bought options work great too. Yes, this salad can be healthy. It has cheese tortellini, fresh veggies, and Greek yogurt. The spinach and tomatoes add vitamins. Just watch the portion size if you want to keep it light. Absolutely! Feel free to use any cheese tortellini you like. Spinach or mushroom tortellini can also add unique flavors. Just ensure they are cooked as directed. In this blog post, you learned how to make a tasty Creamy Pesto Tortellini Salad. We covered the ingredients, from the main ones to optional additions. I shared tips on cooking tortellini and making a creamy dressing. You also found variations, storage tips, and answered common questions. Enjoy experimenting with this salad. It’s simple to adjust based on your needs. Remember, cooking is about having fun and making dishes your own!

Creamy Pesto Tortellini Salad

A refreshing salad featuring cheese tortellini, fresh vegetables, and a creamy pesto dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 12 oz cheese tortellini
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh spinach, chopped
  • 0.5 cup cooked and chopped grilled chicken
  • 1 cup basil pesto
  • 0.5 cup cream cheese, softened
  • 0.25 cup plain Greek yogurt
  • 2 tablespoons fresh lemon juice
  • Salt and pepper to taste
  • 0.25 cup pine nuts, toasted
  • Fresh basil leaves for garnish

Instructions
 

  • Cook the Tortellini: Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions until al dente, usually about 3-5 minutes. Once cooked, drain the tortellini and rinse under cold running water to halt the cooking process. Set aside to cool.
  • Prepare the Dressing: In a medium-sized mixing bowl, blend together the basil pesto, softened cream cheese, plain Greek yogurt, and fresh lemon juice. Using a whisk, mix until the dressing is smooth and creamy, ensuring there are no lumps.
  • Combine Ingredients: In a large mixing bowl, add the cooked and cooled tortellini, halved cherry tomatoes, chopped spinach, and grilled chicken (if using). Gently stir to combine all the ingredients.
  • Add Dressing: Drizzle the creamy pesto dressing over the tortellini and vegetable mixture. Using a spatula, gently toss everything together, ensuring that the tortellini and vegetables are evenly coated with the dressing.
  • Season: Taste the salad and adjust the flavor by adding salt and pepper as desired. Mix well to incorporate the seasoning.
  • Chill and Serve: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes to allow the flavors to meld and intensify.
  • Garnish: Just before serving, sprinkle the toasted pine nuts and fresh basil leaves on top for an added layer of crunch and a burst of freshness.

Notes

Chill the salad for at least 30 minutes for best flavor.
Keyword creamy salad, pasta salad, pesto, tortellini