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–+ servings
Pesto Tortellini Pasta Salad

Pesto Tortellini Pasta Salad

A vibrant Pesto Tortellini Pasta Salad perfect for summer picnics, featuring cheese tortellini, sun-dried tomatoes, and creamy mozzarella.
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Prep Time 10 minutes
Cook Time 5 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 package Cheese Tortellini Any cheese-filled option for extra flavor
  • 8 oz Fresh Mozzarella Pearls Adds a creamy texture
  • 1 cup Artichoke Hearts Quartered in brine
  • 1/2 cup Sun-dried Tomatoes Julienned, packed in oil
  • 1/2 cup Shredded Parmesan Use block cheese for freshness
  • 1/4 cup Fresh Basil Chopped, adjust based on taste
  • 1/4 cup Red Onion Thinly sliced
  • 1/2 cup Pesto Homemade or store-bought
  • to taste Cracked Black Pepper
Optional Add-ins
  • 1/4 cup Toasted Pine Nuts Toast at 350°F for 5-6 minutes
  • 1 cup Cooked Chicken or Salami For those craving protein

Equipment

  • large pot
  • Mixing Bowl
  • Spatula
  • grater

Method
 

Step‑by‑Step Instructions
  1. Cook the tortellini in a large pot of salted boiling water for 3-5 minutes until al dente. Drain and cool under cold water.
  2. While cooling, prepare the ingredients: chop artichokes, slice red onion, and chop basil.
  3. In a mixing bowl, combine tortellini, mozzarella, artichokes, sun-dried tomatoes, Parmesan, red onion, and basil.
  4. Drizzle pesto over the mixture and fold gently until well-coated, adding cracked black pepper to taste.
  5. Cover and chill in the refrigerator for 30 minutes to allow flavors to meld.
  6. Before serving, garnish with additional Parmesan and basil leaves.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 680mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 450IUVitamin C: 5mgCalcium: 350mgIron: 2mg

Notes

Perfect for meal prepping; can be stored in the fridge for up to 4-5 days.

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