Description
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
Scale
- (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
- If you're making my homemade pesto sauce, prepare that recipe first.
- Cook the tortellini according the the package. Drain the pasta and allow it to cool for 10 to 15 minutes.
- Add the tortellini to a large bowl. Then, toss in all ingredients and refrigerate for 30 minutes to an hour before serving. Serve cold.
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.
- Prep Time: 10 minutes
- Cooling/ Refrigeration Time: 45 minutes hour
- Cook Time: 15 minutes
- Category: Pasta
- Method: boil
- Cuisine: Italian