Ingredients
Method
- Bring 4 liters of water to a boil. Add tortellini and cook 2–3 minutes until al dente.
- Drain tortellini and rinse with cold water to stop cooking. Set aside to cool.
- In a food processor, combine basil, ½ cup olive oil, pine nuts, garlic, and Parmesan. Pulse until chunky (15–20 seconds)
- Toss cooled tortellini with cherry tomatoes, cucumber, red onion, and 2 tbsp olive oil from pesto mixture.
- In a bowl, whisk together remaining oil, lemon juice, parsley, red pepper flakes, and balsamic vinegar.
- Fold dressing into pasta mixture until evenly coated. Taste and adjust seasoning.
Notes
Substitute nutritional yeast for Parmesan for dairy-free version
Toast pine nuts in a dry skillet for 1–2 minutes before use for enhanced flavor
Use whole-wheat tortellini for higher fiber
Add 2 tbsp chopped fresh thyme to pesto base if available
Store up to 2 days refrigerated in airtight container
For extra umami, roast cherry tomatoes at 400°F (200°C) for 10 minutes before adding
Toast pine nuts in a dry skillet for 1–2 minutes before use for enhanced flavor
Use whole-wheat tortellini for higher fiber
Add 2 tbsp chopped fresh thyme to pesto base if available
Store up to 2 days refrigerated in airtight container
For extra umami, roast cherry tomatoes at 400°F (200°C) for 10 minutes before adding