Description
An easy & delicious pesto tortellini pasta salad! Pillowy soft cheese tortellini are tossed with sun-dried tomatoes, artichokes, fresh mozzarella & parmesan then coated in mouth-watering pesto! Perfect for summer parties, potlucks or serve as a light dinner!
Ingredients
20 oz. cheese tortellini, dry
8 oz. fresh mozzarella pearls
1 (14 oz.) can quartered artichoke hearts, drained & chopped
½ cup julienned sun-dried tomatoes (packed in oil)
⅓ cup shredded parmesan (plus more for garnish)
⅓ cup fresh basil, sliced
¼ cup red onion, thinly sliced
½–¾ cup pesto (homemade or store bought)
Cracked black pepper, to taste
Instructions
1. Cook the tortellini. Boil the tortellini according to the package’s directions. Then drain them using a colander and run the tortellini under cold water to cool. Set them aside to cool completely.
2. Toss. Once the tortellini are cool, add them to a large bowl with the mozzarella pearls, chopped artichokes, sun-dried tomatoes, shredded parmesan, fresh basil and red onion.
3. Pour your desired amount of pesto over the top and toss until the salad is coated to your liking. Season with cracked black pepper and toss again. (At this point you can cover the salad and keep it chilled in the refrigerator for 30 minutes before serving.)
4. Serve. Serve each bowl with extra shredded parmesan cheese and fresh basil sprinkled over the top (if desired).
Notes
The amounts listed for the ingredients are suggested amounts. If you prefer more or less of an ingredient, please feel free to alter the recipe to your liking.
Try a homemade kale pesto – It’s loaded with nutrient dense ingredients & has the BEST flavor!
- Prep Time: 10
- Cook Time: 5
- Category: Main Course
- Cuisine: American