(Serves 6-8)
It’s Memorial Day weekend and the summer barbecue season is officially upon us. This recipe is what I am serving alongside some grilled chicken thighs tomorrow. I make this salad often in the summer since it goes with any grilled meat and is made ahead of time making dinnertime even easier. I get requests from friends to bring this along when we are invited to a BBQ and the bowl is always clean when we head home – always a good sign! For the best flavors, I recommend making your own or buying pesto in the refrigerated section of the store, not the jars in the pasta aisle. Same goes for the olives, get the ones from the olive bar or refrigerated deli section, not the jarred ones. This salad can sit for a few days in the fridge and the flavor just gets better. Happy Memorial Day! Cheers to summer being filled with good food and lots of fun!
You Will Need:
- 20-ounce package fresh tortellini, any variety
- 7 ounces basil pesto
- 8 ounces fresh mozzarella pearls
- ½ bell pepper, any color
- 2-3 green onions
- 2 tablespoons fresh parsley, plus more for serving
- ¼ cup pitted green olives, I like Castelvetrano
- ½ cup cherry tomatoes
- Extra virgin olive oil, for serving
- Kosher salt and black pepper
Instructions:
- Bring a pot of water to a boil and cook the tortellini according to the package directions.
- While the tortellini cooks, finely chop the bell pepper, thinly slice the green onions (white and green parts), slice or halve the olives, chop the parsley, and halve the cherry tomatoes.
- Drain the tortellini, place in a mixing bowl (I like these with tight lids –https://amzn.to/4aDnpia – paid link). Add half of the pesto and gently stir to coat.
- Add the chopped vegetables, olives, parsley, the rest of the pesto, a pinch of salt and pepper, and stir to combine. Let cool, cover and refrigerate for about an hour.
- Once the salad is cold, add the fresh mozzarella. Cover and refrigerate until dinnertime.
- Take the salad out of the fridge about an hour before serving to allow to come to room temperature. Drizzle with a small amount of olive oil (just to moisten) and season again with salt and pepper (if needed). Top with some more fresh parsley before serving.
