Description
A vibrant and flavorful Tortellini Pesto Pasta Salad combining cheesy tortellini, nutrient-rich baby greens, sun-dried tomatoes, artichoke hearts, kalamata olives, and toasted pine nuts, all tossed in a fresh kale basil pesto. Perfectly chilled and garnished with shaved parmesan and fresh herbs, this salad is a delicious and easy-to-make meal or side dish.
Ingredients
Scale
Pasta
- 1 lb three cheese tortellini pasta
Dressing
- 1/2 cup kale basil pesto
Salad Mix
- 3–4 cups baby spring greens
- 1/2 cup artichoke hearts, roughly chopped
- 1/2 cup sun-dried tomatoes in oil, roughly chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup pitted kalamata olives, halved
Toppings & Garnish
- 1/4 cup pine nuts, lightly toasted
- 1/4 cup shaved parmesan cheese
- Fresh basil and parsley, roughly minced for garnish
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Add the three cheese tortellini and cook according to the package instructions until al dente. Drain the pasta and rinse thoroughly with cold water to stop cooking and cool it down. Set aside in the refrigerator to chill.
- Combine Salad Ingredients: In a large mixing bowl, add the chilled tortellini, kale basil pesto, baby spring greens, roughly chopped artichoke hearts, chopped sun-dried tomatoes, halved cherry tomatoes, and halved kalamata olives. Gently toss all the ingredients together to coat them evenly with the pesto.
- Add Toppings and Seasonings: Lightly toast pine nuts in a dry skillet over medium heat until golden and fragrant. Add them to the salad along with shaved parmesan cheese. Season with salt and freshly ground black pepper to taste, then toss again to combine.
- Serve: Garnish the salad with roughly minced fresh basil and parsley. Serve chilled as a refreshing main dish or side salad.
Notes
- Make sure to rinse the cooked tortellini with cold water to cool them quickly and prevent clumping.
- To toast pine nuts, keep a close eye on them as they can burn quickly—toast for only 2-3 minutes until fragrant.
- This salad is best served chilled, so refrigerate it for at least 30 minutes before serving.
- For a nut-free version, omit pine nuts.
- You can substitute kale basil pesto with traditional basil pesto or any other favorite pesto.
- Add grilled chicken or shrimp to make it a more substantial meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, Tossing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (about 150g)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 15 mg
Keywords: Tortellini pasta salad, pesto pasta salad, Italian salad, vegetarian pasta salad, cold pasta salad, kale basil pesto, three cheese tortellini
