Description
Need a dish that screams effortless wow? This Pesto Tortellini Pasta Salad is your go-to: cheesy tortellini, tangy artichokes, sun-dried tomatoes, creamy mozzarella pearls, all hugged in a basil pesto dream. It’s fast, vibrant, and vanishes from the table every time. Perfect for picnics, potlucks, or making your Tuesday lunch feel like a mini Italian getaway. Ready in 25 minutes. Joy in every bite.
Ingredients
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20 oz cheese tortellini (dry or frozen)
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8 oz mozzarella pearls (or cubed fresh mozzarella)
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14 oz can artichoke hearts, drained & chopped
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½ cup sun-dried tomatoes in oil, julienned
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⅓ cup shredded Parmesan
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⅓ cup fresh basil, sliced
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¼ cup thin-sliced red onion
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½–¾ cup basil pesto (store-bought or homemade)
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Cracked black pepper, to taste
Instructions
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Cook Tortellini in salted boiling water per package instructions (usually 2–4 mins). Drain, rinse under cold water, and shake dry.
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Assemble Salad: In a large bowl, combine cooled tortellini, mozzarella, artichokes, sun-dried tomatoes, Parmesan, basil, and onion.
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Toss with Pesto: Drizzle with ½ cup pesto and fold gently. Add more pesto if needed, 1 tbsp at a time.
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Finish with black pepper and extra basil or Parmesan for flair. Serve chilled or at room temp.
Notes
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Soak onions in ice water 5 mins for milder flavor.
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Chill pasta fast to avoid a mushy salad.
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Squeeze artichokes in paper towels to prevent sogginess.
- Prep Time: 10 mins
- Cook Time: 10–15 mins
Nutrition
- Calories: 350 kcal per serving
- Fat: 18g
- Carbohydrates: 32g
- Protein: 14g