Pasta salad with pesto and cheese tortellini
10 servings
40 minutes
Pasta salad with pesto and cheese tortellini is a refined dish of European cuisine that embodies the aromas of the Mediterranean. The recipe's roots trace back to the Italian tradition of using fresh ingredients and delicate cheese tortellini. This combination of creamy pesto, juicy grape tomatoes, tangy olives, and crunchy artichokes creates a harmony of flavors and textures. The lightness of linguine adds airiness, while mozzarella and parmesan provide richness. An ideal choice for a summer dinner, picnic, or festive table. The salad can be served chilled or slightly warm, complemented with drops of olive oil before serving. Its freshness, richness, and tenderness make this dish versatile and beloved among Italian cuisine enthusiasts.
1
Prepare both pastas and rinse under cold water.
- Cheese tortellini: 570 g
- Linguine: 230 g
2
Mix the remaining ingredients well in a large bowl.
- Canned artichoke hearts: 400 g
- Grape tomatoes: 280 g
- Green olives: 170 g
- Bell pepper: 1 piece
- Pesto: 230 g
- Mozzarella cheese: 340 g
3
Carefully transfer both pastes to a bowl and mix.
- Cheese tortellini: 570 g
- Linguine: 230 g
4
Add salt, parmesan, and other spices to taste.
- Parmesan (Parmigiano Reggiano): 30 g
- Salt: 0.5 teaspoon
5
You can serve it immediately or leave it to cool in the refrigerator.
6
Add a little olive oil, salt, and Parmesan before serving.
- Olive oil: 0.3 glass
- Parmesan (Parmigiano Reggiano): 30 g
- Salt: 0.5 teaspoon
7
It's better to keep the salad warm or at room temperature.
