broccoli tortellini salad
30 Minute Meals, Healthy, Pasta, Vegetarian

FRESH BROCCOLI AND TORTELLINI PESTO SALAD

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Embracing the summer heat with this cool and fresh Broccoli and Tortellini Pesto Salad. Cheese tortellini tossed with fresh veggies, toasted pine nuts, crumbly feta cheese and a creamy pesto mayo. Serve with a drizzle of delicious lemon and garlic vinaigrette. Great on its own for lunch or as a side dish with a barbecue dinner. Make this salad a few days ahead and let sit in the fridge to save time! I swear the longer it sits the more flavour it develops.

broccoli tortellini salad

So excited to share this delicious, fresh summer salad as my first recipe for 2023!

So so simple, you can whip this tasty dish up in just half an hour.

broccoli tortellini salad

Begin by bringing a large pot of water to a boil and adding the tortellini. You can usually buy it pre-made and fresh, so it will only take a few minutes to cook. To that same pot add chopped broccoli. I do this trick a lot to save time and dishes!

While the pasta and broccoli are cooking, prep the rest of the ingredients. Slice up some cherry tomatoes and red onion. Make the sauce by combining mayo with basil pesto and a touch of dijon mustard. For a finishing touch, toast some pine nuts for an added crunch.

Toss everything together and drizzle with a lemon and garlic vinaigrette for even more delicious flavour!

broccoli tortellini salad

More fresh summer salads:

If you like the look of this Fresh Broccoli and Tortellini Pesto Salad be sure to give it a go and let me know what you think in the comments. I love hearing from you guys! And don’t forget if you do make it, be sure to post on Instagram and tag me!

FRESH BROCCOLI AND TORTELLINI PESTO SALAD
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FRESH BROCCOLI AND TORTELLINI PESTO SALAD

Course: SidesDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

5

minutes
Total time

20

minutes

A fresh and healthy summer pasta salad.

Ingredients

  • 600g packet cheese tortellini

  • 1 head of broccoli, chopped

  • 1/4 red onion, sliced

  • 1 small punnet cherry tomatoes, halved

  • 3 tbsp basil pesto

  • 2 tbsp mayo

  • 1 tsp dijon mustard

  • 1/4 cup pine nuts

  • 1/4 cup crumbled feta

  • small bunch of fresh parsley

  • Lemon Garlic Vinaigrette

  • 1/3 cup olive oil

  • juice of half a lemon

  • 3 cloves garlic, minced

  • 1 tbsp honey

  • 1 tsp apple cider vinegar

  • 1 tsp dried oregano

Directions

  • Cook the tortellini and broccoli in a large pot of boiling water for 2-3 minutes. Strain, add to a large bowl and pop in teh fridge to cool.
  • Meanwhile, stir together the mayo, pesto and mustard in a small bowl.
  • Make the vinaigrette by whisking the ingredients with a pinch of salt and pepper. Set aside.
  • Optional: toast the pine nuts in a small pan on medium heat.
  • Toss the tortellini and broccoli with the red onion, cherry tomatoes, pesto mayo and pine nuts. Top with feta, fresh parsley and a big drizzle of vinaigrette.

Notes

  • Store in the fridge for up to 3 days.
broccoli tortellini salad

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