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Mediterranean Tortellini Salad with Sun-Dried Tomatoes, Artichokes, and Pesto Sauce (30 Minutes)

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.
Course Salad/Side Dish
Cuisine American, Italian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 350kcal


  • 1 lb. refrigerated cheese tortellini
  • 8 oz. fresh asparagus trimmed and sliced into thirds
  • 1/2 cup homemade or store-bought pesto
  • 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
  • 3 cups fresh arugula or baby spinach
  • 3 Tbsp. toasted pepitas or pine nuts
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste


  • 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 large bowl. To the same pot, add asparagus and cook for 2 minutes. Drain, and transfer asparagus to a bowl of ice water. Drain, and add asparagus to bowl with tortellini.
  • Add pesto, artichoke hearts, sun-dried tomatoes plus 2 Tbsp. oil from the jar, olives, and arugula (or spinach); toss to combine. Season to taste with salt and pepper.
  • Garnish with nuts and cheese; serve immediately, or refrigerate until ready to serve.


If making ahead, wait to add fresh greens until ready to serve. Salad will last up to 4 days refrigerated.


Serving: 1g | Calories: 350kcal | Carbohydrates: 36g | Protein: 11g | Fat: 18g | Saturated Fat: 5g | Sodium: 720mg | Fiber: 9g | Sugar: 3.5g