Recipe: Pesto Tortellini Pasta Salad

Recipe: Pesto Tortellini Pasta Salad

Delight your taste buds with an array of Mediterranean flavors in this delicious Pesto Tortellini Pasta Salad recipe. This vibrant and refreshing dish is a great choice as a side dish or your main entree.


  • 1 pound cheese tortellini
  • Half a cup of store-bought pesto
  • 1/3 cup dried tomatoes in oil
  • 1/3 cup Kalamata olives
  • 8 ounces asparagus
  • 3 cups of arugula
  • 1-14 ounce can artichoke hearts, drained
  • 1/3 cup grated Parmesan cheese
  • Salt and pepper to taste

6 servings

Cooking time: 30 minutes

to prepare:

  1. Boil a large pot of water with salt. Once boiling, add the cheese tortellini and cook until cooked ~10-12 minutes.
  2. While the pasta is cooking: Wash, trim the stems, and cut the asparagus into thirds. Cut the artichoke hearts into bite-sized pieces. Cut the olives and sun-dried tomatoes into fine cubes.
  3. Transfer the cooked tortellini to a plate with a paper towel to absorb excess water.
  4. Place the asparagus in the same pot of boiling water and cook for 4 to 5 minutes. Transfer them to a bowl of ice water for 4-5 minutes after they are done.
  5. Place tortellini in a large bowl. Add 2 tablespoons of oil from the jar of sun-dried tomatoes or olive oil of your choice.
  6. Add drained asparagus, chopped artichokes, arugula, diced olives, sun-dried tomatoes, and pesto to tortellini. Toss to combine.
  7. Finally, top with grated Parmesan cheese. Add salt and pepper to taste. Give a final stir and enjoy!

Next steps and resources:

The materials provided through HealthU are intended to be used as general information only and should not replace the advice of your physician. Always consult your doctor for individual care.

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