Ingredients
8 oz dried cheese tortellini
1 pint cherry tomatoes (about 240g)
2 medium cucumbers, peeled and sliced
8 oz fresh mozzarella pearls (about 227g)
3/4 cup basil pesto, halal-certified or pork-free
2 tbsp extra virgin olive oil
Salt and freshly ground black pepper to taste
Instructions
Bring a large pot of salted water to a boil. Add tortellini and cook according to package instructions until al dente (about 8-10 minutes). Drain and rinse with cold water to stop cooking.
In a large bowl, combine cooked tortellini, cherry tomatoes, sliced cucumbers, and mozzarella pearls. Let sit for 5 minutes to allow the pasta and vegetables to absorb each other’s moisture.
In a separate small bowl, mix basil pesto and olive oil until well combined. Adjust salt and pepper to taste.
Pour the pesto dressing over the salad and toss gently to ensure even coating. Allow the salad to rest in the refrigerator for 20 minutes before serving to enhance the flavors and chill the dish.
Notes
Use freshly cooked tortellini for最佳 texture. Ensure the pesto is free from pork-based additives and halal-certified if needed.
For a firmer mozzarella bite, keep it chilled before adding to the salad.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 10
- Category: High Protein Meals
- Method: Boiling and Tossing
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 8g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 30mg