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Mediterranean Vineyards

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Sundried Tomato and Pesto Tortellini Salad

Sundried Tomato and Pesto Tortellini Salad
Recipe Date:
May 18, 2020
Cook Time:
Imperial (US)
There is nothing better than fresh, in-season basil. This easy dish pairs perfectly with grilled chicken and our Rosso di Baci red blend.
  • 1 lb cheese tortellini
  • 1 cup sundried tomatoes, chopped
  • 1 large bunch fresh basil, stems removed
  • 1 1/2 cups grated parmesan cheese
  • 6 cloves garlic
  • 1 tsp coarse ground black pepper
  • 2 cups olive oil
  • 1/4 cup nuts (walnut, pistachio, pine nuts, etc.), optional

In a blender or food processor, add all ingredients except the olive oil. Blend until smooth. Don’t over blend, it will heat the basil and it will turn black.

Once the mix is smooth, add the olive oil while the blender/processor is going. When all of the oil has been incorporated your pesto is ready.

If you choose, you can add ¼ cup of nuts when adding the oil. Pine nuts, walnuts and pistachios all work well, although pine nuts are the most traditional. 

Note: this recipe makes more pesto than you’ll need for the salad. Freeze leftovers if not enjoying in another recipe within the next few days.

Boil 8 cups water in a sauce pan, bring to a boil and add a pinch of salt. Cook tortellini according to directions on the package, drain and rinse with cold water. Toss tortellini with a generous amount of pesto and sundried tomatoes. Refrigerate.

Serve as a side dish and pair with 2017 Mediterranean Vineyards Rosso di Baci.