Big Easy Tortellini Salad with Creamy Pesto and Butterbeans
Growing up, pasta salad was a heavy mayo-laden macaroni affair with a bit of celery, and…not much else. An anemic side dish, to be sure. For this recipe, I’ve cast away those memories and have gone full-on with flavor. Classic pesto is given a touch of richness with heavy cream and then packed with the umami of anchovies and capers, the zing of lemon (the zest and the juice), the brightness of fresh basil, and a touch of garlic. To escape the harsh garlic bitterness I’ve rubbed the entire inside of the bowl with a garlic clove, which perfumes the salad ever so gently with that wonderful flavor. I’ve also added butter beans to add protein—making this big dish the perfect one-dish meal. While the tortellini can be made the day before and stored in the fridge, it’s best to make it the day of, as the warmth of the just-cooked tortellini will bloom and accentuate the flavors in the dressing.
This recipe is endlessly customizable. Toss in arugula, add pancetta or bacon, or even top with jammy eggs— it’s all good!
Serves 6
INGREDIENTS
20 ounce cheese tortellini
1 cup pesto
¼ cup heavy cream
5 anchovy fillets, finely minced
1 lemon zested and juiced
½ teaspoon chili flakes
3 tablespoon extra virgin olive oil, plus more for finishing
½ teaspoon kosher salt
2 teaspoon freshly ground black pepper
1 heaping tablespoon capers, drained
1 15.5-ounce can of butter beans, drained
1 pint cherry tomatoes, cut in half
8 ounce mozzarella, torn into bite sized pieces
½ cup basil leaves
1 garlic clove, cut in half lengthwise
Lemon slices, for finishing
Flaky sea salt, for finishing
METHOD
Cook tortellini according to package instructions in well-salted water until al dente. Drain and set aside.
In a large shallow serving bowl or platter with sides, rub the salad bowl with the garlic clove (reserve the clove for another use). Into the serving bowl, add pesto, heavy cream, anchovy fillets, lemon zest, chili flake and olive oil. Season with salt and pepper and whisk until combined. Add capers, butter beans, cherry tomatoes, tortellini and use salad tongs or your impeccably clean hands to gently toss so dressing is well distributed. Arrange mozzarella atop, then garnish with basil. Finish with a squeeze of lemon juice, flaky sea salt and a glug of olive oil and serve.