A bright, cheesy, and zingy vegetarian pasta salad that's full of summer produce and ready in less than 30 minutes. Perfect for your next potluck, picnic, or BBQ!
Make the walnut pesto: In the bowl of a food processor, add walnuts, parmesan, and garlic, and pulse until finely ground. Add basil and mix for an additional minute. With motor on, slowly add olive oil until smooth. Season with salt and set aside.
* Make ahead: You can make the tortellini and pesto up to 24 hours ahead of time. Just store in the refrigerator until ready to serve.
* How to serve: Serve chilled or at room temperature.
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MEET MARYANNE 👋
I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind! Sign up to get recipes delivered to your inbox!