Perfect for a picnic or easy dinner, this versatile tortellini pasta salad travels well when packed for lunch, too.
350 g cheese tortellini
2 tbsp pesto
1 tbsp extra-virgin olive oil
salt, to taste
black pepper, to taste
1 cup halved grape tomato
2 tbsp basil leaves, torn
Cook cheese tortellini in boiling salted water until just tender.Drain and rinse with running water until cold.
Toss with pesto and olive oil. Season with a pinch each salt and pepper and toss with grape tomatoes and basil leaves.
Calories 334, Protein 11g, Carbohydrates 47g, Fat 11g, Fibre 2g, Sodium 552mg.
Originally published in the Today's Parent September 2014 issue. Photo by Maya Visnyei.
Keep up with your baby's development, get the latest parenting content and receive special offers from our partners