I figure I’d better get this one out of the archives before summer is REALLY over (this coming after a post declaring FALL IS HERE AND REAL). Cold pesto tortellini pasta salad = perhaps the easiest summer salad to throw together. No fancy sauces, weird ingredients: pasta, pesto, veggies. Voilà!
I made this multiple times over the summer, either to take to a party or so Derek would quit complaining about lack of left-overs to take for lunch… This is so easy to throw together that even if we didn’t have it for dinner, I’d have tubs of it in the fridge for a few days of lunches! EASY.
This is one of those “throw whatever you have in it” kind of recipes: I typically stuck to cherry/grape tomatoes and sliced onions, as my staples, but also loved throwing in peas, corn, even spinach! You can’t go wrong with more veggies!
- 1 package of tortellini, uncooked
- 2–3 Tbsp olive oil
- 1/3–1/2 cup pesto
- 1 Tbsp lemon juice
- 2 cups cherry tomatoes
- 1 cup peas
- 1/4 cup red onion, diced
- salt & pepper
- Cook the tortellini according to directions, drain, rinse with cold water, and toss with olive oil. Set aside to cool for 15 minutes.
- Combine all remaining ingredients with the tortellini, stir to combine, and enjoy!