Cherry Tomato Tortellini


You know that brain fog that happens when you can’t remember the name of someone you just met?

This meal is for those nights when you have the same feeling about what to make for dinner. You know there are…things…to make. Pinterest is full of ideas and your kitchen may even be full of food, but for whatever reason, you can’t bring any complete meal ideas to mind. On those nights, repeat after me: “tortellini, pesto, cherry tomatoes, done!”

What to make on those nights when you just can't think of a single thing? Try this easy Cherry Tomato Tortellini! Click To Tweet

Sure, refrigerated tortellini are a processed product, but they pass my “sniff test” of using only ingredients that I would use if I were to take the time to make them myself – cheese and pasta dough. And you’d better believe you won’t find me hand rolling tortellini on a weeknight (or ever!) anytime soon…

Roasting the tomatoes, to me, adds an element of “at least I cooked some part of this meal”! But keep in mind that this method is very flexible and you could really add any vegetable prepared in any way that you like in place of the tomatoes. Sautéed zucchini, raw spinach leaves, diced cooked sweet potatoes – whatever’s in season or you have on hand.

It also makes for great leftovers! The quantities listed yield six servings, which provide plenty of adult and toddler lunches throughout the week.

Cherry Tomato Tortellini


  • 2 pints cherry tomatoes
  • 1/2 tbsp olive oil
  • salt and pepper to taste
  • 1 20 oz. package refrigerated cheese tortellini
  • shredded Parmesan cheese optional
  • 1 6.25 oz. jar prepared pesto sauce


  1. Preheat oven to 400F.
  2. Line a baking sheet with aluminium foil. Add cherry tomatoes, toss with olive oil, salt and pepper.
  3. Roast cherry tomatoes for 15-20 minutes.
  4. Meanwhile, cook tortellini according to package directions.
  5. Drain tortellini and add to a large serving bowl. Toss with cherry tomatoes and pesto sauce.
  6. Top with Parmesan cheese, if desired.

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