5.0 from 12 votes
Tortellini Pasta Salad
This quick and easy tortellini pasta salad recipe is the perfect summertime side. Made with <10 simple ingredients, it comes together in just 20 minutes!
Prep Time
20 mins
Additional Time
30 mins
Total Time
50 mins
Servings: 6
Calories: 393 kcal
Course:
Salad
Cuisine:
Italian
Ingredients
Tortellini Pasta Salad
- 10 oz tortellini fresh or frozen, linked to a great vegan one!
- 2 cups cherry tomatoes 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)
Cup of Yum
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
- This salad is very versatile. You can use fresh or frozen tortellini, cherry tomatoes or sun-dried tomatoes, and a number of other add-ins as well. Check the post for all the substitutions for various ingredients!
- Remember to buy vegetarian Parmesan - traditional Parmesan tends to have calf rennet in the cheese making process, which you'd want to avoid if you're vegetarian
- I love using this jar to make my pesto vinaigrette (especially since it's a great way to pack salad dressing for lunch too!) Just add the pesto, olive oil, lemon juice, and pepper and then shake to combine.
Nutrition Information
Calories
393kcal
(20%)
Carbohydrates
28g
(9%)
Protein
13g
(26%)
Fat
25g
(38%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Cholesterol
26mg
(9%)
Sodium
855mg
(36%)
Potassium
129mg
(4%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
917IU
(18%)
Vitamin C
15mg
(17%)
Calcium
218mg
(22%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 393
% 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.