Description
This Broccoli Pesto Tortellini Salad is bright, fresh, and loaded with flavor—perfect for a picnic, potluck, or easy weeknight meal. Creamy cheese tortellini is tossed in a zesty homemade broccoli pesto with a touch of lemon, then mixed with sweet cherry tomatoes and topped with shaved Parmesan. It’s fresh, satisfying, and honestly—kinda addictive. Trust me, you’ll be making this one on repeat! #SummerSaladGoals #EasyDinnerWin
Ingredients
Scale
Broccoli Pesto
- 3 cups broccoli florets
- Kosher salt and pepper, to taste
- 2 garlic cloves, minced
- 1 cup baby arugula
- 1/2 lemon, juice freshly squeezed
- 1/2 cup freshly grated Parmesan
- 1/3 cup olive oil
Salad
- 16 ounces cheese tortellini
- 1 pint cherry tomatoes, halved
- 1/3 cup shaved Parmesan cheese
Instructions
Make Broccoli Pesto
- Steam or boil broccoli florets until tender. Drain and let cool slightly.
- In a food processor, combine broccoli, garlic, arugula, lemon juice, grated Parmesan, olive oil, salt, and pepper. Blend until smooth to make the pesto.
Prepare Salad
- Cook tortellini according to package instructions. Drain and rinse under cold water.
- In a large bowl, toss tortellini with the broccoli pesto and cherry tomatoes.
- Sprinkle shaved Parmesan on top before serving.
- Serve chilled or at room temperature.
Notes
- You can swap baby arugula with fresh basil or spinach for a twist on the pesto.
- Use store-bought pesto in a pinch, but the homemade broccoli version is a game-changer.
- Add grilled chicken or chickpeas for extra protein.
- Best enjoyed fresh but can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 4g
- Sodium: 480mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 45mg