Description
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.
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
1. 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.
2. To the same pot of boiling water, add asparagus and cook for 2 minutes. Drain, and transfer asparagus to a bowl of ice water.
3. 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).
4. 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.
5. 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. Use baby spinach instead if you prefer a heartier green.
Drizzle the salad with extra-virgin olive oil and/or a squeeze of lemon juice to help perk up the flavors.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 3.5g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 11g