Description
A fast and flavorful pasta dish combining cheese tortellini and a creamy Caesar-pesto dressing, packed with tomatoes, olives, and sunflower seeds.
Ingredients
- 12–16 oz (about 340–450 g) cheese tortellini (fresh or frozen)
- 3/4–1 cup creamy Caesar pesto sauce
- 1–2 medium tomatoes, diced
- 1/2 cup olives, sliced
- 2–3 green onions, thinly sliced
- 1/3 cup sunflower seeds, toasted
- 1/4 cup fresh basil leaves, torn
- Salt and freshly ground black pepper, to taste
- Optional: 1–2 tbsp extra-virgin olive oil or reserved pasta water
Instructions
- Bring a large pot of salted water to a boil. Cook tortellini according to package instructions until al dente. Reserve 1/4 cup pasta cooking water, then drain.
- While the tortellini cooks, toast sunflower seeds in a dry skillet over medium heat for 2–3 minutes until fragrant.
- In a large bowl, whisk the creamy Caesar pesto sauce with reserved pasta water (or olive oil) to reach a silky consistency.
- Add the hot tortellini to the bowl and toss gently to coat.
- Fold in diced tomatoes, olives, and sliced green onion. Season with salt and pepper.
- Scatter toasted sunflower seeds and torn basil over the top. Toss once more lightly.
- Serve warm or let cool and refrigerate for chilled pasta salad.
Notes
Store leftovers in an airtight container for 3–4 days. Can be served warm or cold. Freezing may affect texture, for best results freeze components separately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian