Ingredients
12 oz (340g) cheese tortellini
1 cup (200g) packed fresh basil leaves
1/3 cup extra virgin olive oil
2 garlic cloves
2 tbsp fresh lemon juice
1/4 cup grated Parmesan cheese
1/4 cup sliced kalamata olives
1 pint (220g) cherry tomatoes, halved
1 small cucumber, diced
1/4 cup red onion, finely chopped
1 cup (200g) crumbled feta cheese
Salt and black pepper to taste
Instructions
Cook tortellini in boiling, salted water until al dente. Drain and rinse with cold water to cool
In a food processor, blend basil, olive oil, garlic, lemon juice, Parmesan, salt, and pepper until smooth. Add more lemon juice to adjust consistency
In a large bowl, combine cooled tortellini, olives, tomatoes, cucumber, and red onion. Toss with pesto dressing until evenly coated
Fold in crumbled feta cheese
Chill for 15-20 minutes before serving to allow flavors to meld
Notes
Store leftovers in an airtight container in the fridge for up to 2 days
Swap Parmesan with nutritional yeast for a vegan option
Add cooked chickpeas or sliced bell peppers for extra protein and crunch
- Prep Time: 20
- Cook Time: 10
- Category: Mediterranean Table
- Method: Boiling/Tossing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 50mg