# The Ingredients You'll Need:
→ Pasta
01 - 1 lb refrigerated cheese tortellini
→ Vegetables & Add-Ins
02 - 1 cup cherry tomatoes, halved
03 - 113 g sun-dried tomatoes (oil-packed), sliced
04 - 120 g diced cucumber
05 - 40 ml red onion, finely diced
06 - 40 ml black olives, sliced (optional)
07 - 60 ml pine nuts, toasted
08 - 45 ml grated Parmesan cheese
→ Creamy Pesto Dressing
09 - 80 ml pesto (store-bought or homemade)
10 - 120 ml mayonnaise (or plain Greek yogurt for lighter option)
11 - 30 ml lemon juice
12 - 15 ml olive oil
13 - Freshly ground black pepper, to taste
14 - Salt, to taste
# Step-by-Step Instructions:
01 - Bring a large pot of salted water to a boil. Cook tortellini according to package instructions (3–7 minutes) until al dente. Drain and rinse with cold water to cool rapidly.
02 - Whisk together pesto, mayonnaise (or Greek yogurt), lemon juice, olive oil, black pepper, and salt in a medium bowl until smooth.
03 - In a large bowl, mix cooled tortellini, cherry tomatoes, sun-dried tomatoes, cucumber, red onion, black olives, and toasted pine nuts.
04 - Pour the creamy pesto dressing over the tortellini mixture. Toss gently to coat all ingredients evenly.
05 - Sprinkle grated Parmesan cheese on top and toss lightly. Refrigerate for at least 30 minutes before serving to enhance flavors.
