This broccoli pesto tortellini salad is incredibly easy and so delicious! Homemade broccoli pesto made with arugula and parmesan blankets tender cheese tortellini. Lots of tomatoes and shaved parm come next! It’s beautiful, fresh and satisfying!
More tortellini please!
Today we’re making broccoli pesto tortellini and oh boy, I hope you love it. This broccoli pesto is made with arugula and it’s so bright and delicious! Add in some shaved parmesan, tomatoes and a hint of lemon and this tastes like sunshine is a bowl.
It’s so filling and pretty too!
Plus, I’m always looking for new summer side dish ideas.
If you have a copy of Everyday Dinners, then you might recognize this pesto recipe! It’s the broccoli pesto from that book and it’s one of our favorites.
You already know that we are a bunch of broccoli freaks, so making it into pesto is just natural.
In the book, I share a recipe with roasted broccoli. It is fab and roasted broccoli will forever be in my top favorites list.
But this one uses blanched broccoli – which is embarrassingly easy – allowing it to be bright green and beautiful! There’s also no bitterness, which can sometimes happen from broccoli that has been a little over-roasted.
I am very familiar with this because I like to roast the heck out of my vegetables. It’s my biggest downfall! Char them all please.
Oh, and the other thing.
We also love cheese tortellini. Who doesn’t?! It cooks in minutes, tastes amazing and is so satisfying. I love that it can work as a side or a main dish.
The good news is that you can use any variety of tortellini here, making it super customizable to your dinner.
This is a great side dish with a weeknight meal. Or it’s an awesome summer picnic potluck dish. Perfect for BBQs, you can make it ahead of time and it tastes great right from the first.
I also love to take leftovers for lunch. Or to even make it a meal prep meal and prepare it ahead of time for work lunches. Eddie loves it too!
I usually serve this at room temperature or even chilled. But you can enjoy it right after the tortellini is finished cooking, when it’s still a bit warm. The shaved parmesan will melt and the tomatoes may soften a bit, but it’s still really good.
So it’s truly your preference on HOW you like to eat it!
Makes me feel so good about all the veggies. YESSSS.
Broccoli Pesto Tortellini Salad
Broccoli Pesto Tortellini Salad
This broccoli pesto tortellini salad is incredibly easy and so delicious! Homemade broccoli pesto made with arugula and parmesan blankets tender cheese tortellini. Lots of tomatoes and shaved parm come next! It’s beautiful, fresh and satisfying!
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Bring a pot of salted water to a boil. Once boiling, add the broccoli and cook for 2 to 3 minutes, just until it is bright green and slightly tender. Remove the broccoli from the water and place directly in an ice bath to stop the cooking. Once cold, drain all the water.
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You can save this water if you want, because we have to cook the tortellini. Or dump it and fill the same pot with brand new water.
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Transfer the broccoli to a food processor. Add in a big pinch of salt and pepper, the garlic, the arugula, parmesan, lemon juice and olive oil. Blend until combined and sauce-like, scraping down the sides if needed. Taste and season more with salt and pepper if needed. This pesto is now ready to go! If making it ahead, it can live in the fridge for a few days before using.
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Bring another pot of salted water to a boil for the tortellini. Cook according to the directions, which is probably 3 to 5 minutes. Drain the tortellini and place it in a large bowl.
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Add a few scoops of the pesto in with the tortellini, tossing it gently to combine. You want all the pieces coated and you can use as much or as little tortellini as you’d like! The pesto will cool down the pasta, and the warmth will also help spread the pesto around.
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Once the tortellini is coated, add in the tomatoes and shaved parmesan.
Let’s make broccoli pesto all the rage.
