Ingredients
Scale
- 18 oz refrigerated cheese tortellini
- 2 cups cherry tomatoes (halved)
- 1 cucumber (diced)
- 1 small red onion (diced)
- 8 oz mozzarella pearls (drained)
- 1 cup arugula
- 1 cup baby spinach
- ½ cup sliced black olives (drained)
- 1¼ cup basil pesto
Instructions
- Boil water in a large pot and cook the tortellini according to package directions until al dente.
- Drain the cooked tortellini using a colander and rinse under cold water to halt cooking.
- In a mixing bowl, combine the cooled tortellini with halved cherry tomatoes, diced cucumber, diced red onion, drained mozzarella pearls, arugula, baby spinach, sliced black olives, and basil pesto.
- Gently toss until all ingredients are well coated. Taste and season with salt and pepper if desired.
- Chill in the refrigerator for about 30 minutes before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 25mg