Lemon basil tortellini salad
Lemon basil tortellini salad combines tender cheese tortellini, fresh basil, and zesty lemon in a quick, refreshing pasta salad. Ready in under 30 minutes, this easy recipe is perfect for healthy lunches, light dinners, or vibrant summer gatherings.
Equipment
- Large pot for boiling pasta
- Colander
- Mixing bowl
- Small bowl or jar for dressing
- Whisk
- Salad tongs or serving spoon
- Cutting board and knife
Ingredients
- 10 –12 oz cheese tortellini fresh or frozen
- 1 cup cherry tomatoes halved
- 1/3 –1/2 cup fresh lemon basil sliced or torn
- 1/4 cup shaved parmesan cheese
- 1/4 cup toasted pine nuts or mozzarella pearls optional
For the Lemon Dressing:
- 1/4 cup extra virgin olive oil
- 3 tbsp fresh lemon juice
- Zest of 1 lemon
- 1 –2 tsp honey or agave
- 1 clove garlic finely minced
- 1/2 tsp salt to taste
- 1/4 tsp black pepper
Instructions
- Cook the tortellini according to the package directions. Drain and rinse with cold water to stop the cooking process.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey, minced garlic, salt, and pepper until emulsified.
- In a large salad bowl, combine the cooled tortellini, cherry tomatoes, and fresh lemon basil. Add the parmesan cheese and pine nuts or mozzarella pearls if using.
- Pour the lemon dressing over the salad and toss gently to combine. Adjust seasoning if needed.
- Serve immediately or chill for 30 minutes for best flavor. Garnish with extra basil or cheese before serving.
Notes
Substitute regular basil if lemon basil is unavailable; add extra lemon zest for flavor.
For a vegan version, use dairy-free tortellini and cheese.
For gluten-free, select gluten-free tortellini.
Best served chilled or at room temperature.