Tortellini Pasta Salad
User Reviews
5
Tortellini Pasta Salad
Description
The Tortellini Pasta Salad features cooked tortellini (fresh or frozen, cooked slightly under package directions), halved cherry tomatoes, artichoke hearts, and chopped basil. These ingredients are combined and optionally chilled to meld flavors.
The accompanying pesto vinaigrette is a simple mixture of pesto, lemon juice, olive oil, salt, and pepper, producing a tangy and herbaceous dressing that lightly coats the pasta and vegetables, enhancing the fresh flavors without overpowering.
This salad serves well as a light lunch, side dish, or picnic item. It is versatile for ingredient substitutions such as sun-dried tomatoes or different tortellini varieties. The balance of savory pesto, bright lemon juice, and fresh vegetables creates a pleasing combination of tastes and textures.
For convenience, the vinaigrette can be mixed in a jar for easy shaking and packing for lunches or gatherings.
Ingredients
Tortellini Pasta Salad
- 10 oz tortellini fresh or frozen, linked to a great vegan one!
- 2 cups cherry tomato substitute with sun-dried tomatoes or finely chopped tomatoes
- 3 tablespoons basil chopped finely (chiffonade)
- 14.5 oz artichoke hearts canned
- ½ cup parmesan grated, optional
Pesto Vinaigrette
- ¼ cup lemon juice
- ¼ cup olive oil
- ⅔ cup pesto homemade or storebought
Instructions
Cook Pasta
- Bring a pot of salted water to a rolling boil, add 20 oz of tortellini and cook the tortellini to 2 minutes under package directions (e.g. if package says 7 minutes, cook for 5 minutes)
- Once the tortellini rise to the top of the water, drain them and rinse under cold water to stop cooking. Set aside (or place in refrigerator to chill)
Make Vinaigrette
- Add ¼ cup each of lemon juice and olive oil to ⅔ cups of pesto in a small mason jar or bowl. Add a pinch of salt and pepper and whisk well with a fork (or close the jar and shake) until it's a nice fluid, dressing-like consistency.
Assemble Tortellini Pasta Salad
- Chop 2 cups of cherry tomatoes into halves if you want smaller pieces. Drain 1 can of artichoke hearts and set aside.
- Add cooked tortellini to a large mixing bowl, along with 2 cups of cherry tomatoes, 3 tablespoons basil, and 1 can (14.5oz) of artichoke hearts. If time permits, chill this in the fridge for 30 minutes (this is optional, but can make the salad more refreshing!)
- Before serving, add pesto vinaigrette to the mixing bowl and give it a good toss so it coats the salad evenly. Sprinkle grated parmesan on top and serve!
Notes
- The salad is flexible with ingredient choices, allowing substitutions like fresh or frozen tortellini and tomato variations.
- Use vegetarian Parmesan cheese to avoid animal rennet, suitable for vegetarian diets.
- The pesto vinaigrette can be made and stored in a jar for easy preparation and portable lunches.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 393 kcal
% Daily Value*
| Calories | 393kcal | 20% |
| Carbohydrates | 28g | 9% |
| Protein | 13g | 26% |
| Fat | 25g | 38% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 26mg | 9% |
| Sodium | 855mg | 36% |
| Potassium | 129mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 917IU | 18% |
| Vitamin C | 15mg | 17% |
| Calcium | 218mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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