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30 Minute Pesto Tortellini Salad
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4.93 from 28 votes

30 Minute Pesto Tortellini Salad

Easy Pesto Tortellini Salad with asparagus, artichokes, and sun-dried tomatoes. This vegetarian, Mediterranean pasta salad can be enjoyed warm or chilled for easy entertaining or a quick weekday meal.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Salad/Side Dish
Cuisine: American, Italian
Diet: Vegetarian
Servings: 6

Equipment

Ingredients

  • 1 lb. refrigerated cheese tortellini
  • 8 oz. fresh asparagus trimmed and sliced into thirds
  • 1/2 cup pesto (homemade or store-bought)
  • 1 (14-oz.) can quartered artichoke hearts, drained
  • 1/3 cup sun-dried tomatoes packed in oil sliced (plus 2 Tbsp. oil from jar)
  • 1/3 cup sliced kalamata olives (optional)
  • 2 to 3 cups fresh arugula or baby spinach
  • 3 Tbsp. pine nuts, toasted (optional)
  • 1/3 cup shaved Parmesan cheese
  • Salt and pepper to taste
  • Extra-virgin olive oil for serving

Instructions

  • Prepare tortellini according to package instructions in a pot of boiling, salted water until al dente. Use a slotted spoon or spider to transfer cooked tortellini to a paper towel-lined large bowl.
    To the same pot of boiling water, add asparagus and cook for 2 minutes. Drain, and transfer asparagus to a bowl of ice water.
    Remove paper towels from bowl with tortellini. Add 2 Tbsp. of oil from the jar of sun-dried tomatoes and toss to combine. (This just gives the pasta extra flavor. Alternatively, you can use 2 Tbsp. of olive oil).
  • Drain asparagus and add to bowl with tortellini, along with pesto, artichoke hearts, sun-dried tomatoes, olives (if using), and arugula; toss to combine. Season to taste with salt and pepper.
  • Add pine nuts, Parmesan, and a drizzle of extra-virgin olive oil. Give the salad a final toss and serve.

Notes

  • Store: Refrigerate leftovers in an airtight container for up to 4 days.
    • The arugula will wilt after the salad is dressed. I personally don't mind this, but if you prefer a heartier green, I suggest using baby spinach instead.
    • Drizzle the salad with extra-virgin olive oil and/or a squeeze of lemon juice to help perk up the flavors.

Nutrition

Serving: 1.5cups | Calories: 350kcal | Carbohydrates: 36g | Protein: 11g | Fat: 18g | Saturated Fat: 5g | Sodium: 720mg | Fiber: 9g | Sugar: 3.5g