Pesto Tortellini Pasta Salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
20 oz dry cheese tortellini
02 -
8 oz fresh mozzarella pearls
03 -
1 (14 oz) can quartered artichoke hearts, drained and chopped
04 -
1⁄2 cup julienned sun-dried tomatoes in oil
05 -
1⁄3 cup shredded parmesan cheese
06 -
1⁄3 cup fresh basil, sliced
07 -
1⁄4 cup red onion, thinly sliced
08 -
1⁄2-3⁄4 cup pesto (homemade or store bought)
→ For Serving
09 -
Cracked black pepper
10 -
Extra shredded parmesan
11 -
Fresh basil for garnish
# Instructions:
01 -
Cook tortellini according to package directions. Drain in a colander and rinse under cold water until cooled. Set aside to cool completely.
02 -
In a large bowl, combine cooled tortellini, mozzarella pearls, chopped artichokes, sun-dried tomatoes, shredded parmesan, fresh basil, and red onion.
03 -
Pour desired amount of pesto over the salad ingredients and toss until evenly coated. Season with cracked black pepper to taste.
04 -
Cover and refrigerate for 30 minutes before serving. Garnish with additional parmesan cheese and fresh basil if desired.
# Notes:
01 -
Ingredients can be adjusted to taste preferences
02 -
Can be made with homemade or store-bought pesto
03 -
Perfect for make-ahead meals