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Tortellini Pasta Salad with Pesto

Bowl full of pesto tortellini salad.
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5 from 1 review

This Pesto Tortellini Salad Recipe is a quick and easy summer side dish or meal. It feels light and garden fresh with the pesto sauce, but also provides a feeling a comfort with the cheese filled pasta. 

Ingredients

  • (1) 20 oz package of tortellini *I used tri-color Buitoni*
  • 1/2 cup homemade pesto sauce
  • 8 slices Genoa salami cut into pieces (Optional)
  • 1/2 cup medium diced cucumbers
  • 1/2 cup medium diced yellow onion
  • 1/4 cup chopped kalamata olives
  • 1 cup mini sweet peppers, diced
  • 1 can artichoke heart quarters, drained
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 cup parmigiano-reggiano cheese for topping while serving (Optional)

Instructions

  1. If you're making my homemade pesto sauce, prepare that recipe first. 
  2. Cook the tortellini according the the package. Drain the pasta and allow it to cool for 10 to 15 minutes.
  3. Add the tortellini to a large bowl. Then, toss in all ingredients and refrigerate for 30 minutes to an hour before serving. Serve cold.

Equipment

Notes

  • Optional: Finely grate a little parmagiano-reggiano on top when serving.
  • Do not overcook the tortellini. Only cook until al dente according to instructions on the package.
  • Remove as much water from the vegetables, especially the artichokes, before adding into the salad.
  • Serve the pasta salad cold.

Find it online: https://simplymadeeats.com/2520/pesto-tortellini-salad/