Tortellini With Pesto & Broccoli
This delightful broccoli and tortellini salad is a refreshing and flavorful dish perfect for a light lunch or side for dinner. Tenderstem broccoli, succulent cherry tomatoes, and toothsome tortellini are tossed in a vibrant pesto dressing with a hint of balsamic vinegar. Sprinkled with toasted pine nuts for extra crunch, this salad packs a delicious medley of colors and flavors that will surely brighten up your day. ideal for a quick meal prep or a leisurely al fresco gathering.
— Constant Cookbook
Ingredients
- 140g Tenderstem broccoli , cut into short lengths
- 250g fresh tortellini
- 3 tbsp pesto (fresh if you can get it)
- 2 tbsp toasted pine nuts
- 1 tbsp balsamic vinegar
- 8 cherry tomatoes , halved
Instructions
- Bring a large pan of water to the boil. Add the broccoli, cook for 2 mins, then add the tortellini and cook for 2 mins, or according to pack instructions. Drain everything, gently rinse under cold water until cool, then tip into a bowl. Toss with the pesto, pine nuts and balsamic vinegar. Add the tomatoes, pack into containers and chill. Let the salad get to room temperature during the morning to get the most flavour from the tomatoes and pesto.
Cook Time
5M
Prep Time
PT5M
Yield
Makes 2 lunches
Nutrition
- Calories: 573 calories
- Fat Content: 26 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 64 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 24 grams protein
- Sodium Content: 1.58 milligram of sodium
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