# What You Need:
→ Pasta
01 - 1 lb refrigerated cheese tortellini
→ Vegetables & Add-Ins
02 - 1 cup cherry tomatoes, halved
03 - 120 ml sun-dried tomatoes (oil-packed), sliced
04 - 120 ml diced cucumber
05 - 60 ml red onion, finely diced
06 - 60 ml black olives, sliced (optional)
07 - 60 ml pine nuts, toasted
08 - 80 ml grated Parmesan cheese
→ Creamy Pesto Dressing
09 - 80 ml pesto (store-bought or homemade)
10 - 120 ml mayonnaise (or plain Greek yogurt)
11 - 30 ml lemon juice
12 - 15 ml olive oil
13 - Freshly ground black pepper, to taste
14 - Salt, to taste
# Directions:
01 - Bring a large pot of salted water to a boil. Cook cheese tortellini according to package instructions, approximately 3 to 7 minutes, until al dente. Drain and rinse under cold water to stop cooking and cool.
02 - In a medium bowl, whisk together pesto, mayonnaise (or Greek yogurt), lemon juice, olive oil, freshly ground black pepper, and salt until smooth and well combined.
03 - In a large mixing bowl, combine the cooled tortellini, cherry tomatoes, sun-dried tomatoes, diced cucumber, red onion, black olives, and toasted pine nuts.
04 - Pour the creamy pesto dressing over the salad mixture and toss gently to ensure even coating of all ingredients.
05 - Sprinkle grated Parmesan cheese on top and toss lightly to incorporate the cheese without bruising the vegetables.
06 - Refrigerate the salad for at least 30 minutes to develop flavors. Serve chilled or at room temperature.
