Tortellini Pasta Salad
A delicious Tortellini Pasta Salad with pesto, artichokes, and fresh vegetables.
Equipment
- large pot
- Large Bowl
- Colander
Ingredients
- 20 ounces refrigerated or frozen cheese tortellini
- 1 cup basil pesto see recipe link
- ¼ cup jarred pepperoncini brine
- 1 14-ounce can quartered artichoke hearts drained
- 8 ounces fresh mozzarella cheese pearls or torn into bite-size pieces
- 4 ounces sliced salami halved and cut into strips
- 2 cups cherry or grape tomatoes halved
- ½ cup jarred pepperoncini peppers thinly sliced
- 1 small red onion small diced
- ½ cup pitted Kalamata or black olives sliced or halved (optional)
- Kosher salt
- Freshly ground black pepper
- ¼ cup finely chopped fresh parsley leaves optional
Instructions
- Bring a large pot of salted water to a boil. Add cheese tortellini and cook according to package directions until al dente. Drain and rinse under cold water.
- Stir basil pesto and pepperoncini brine together in a large bowl. Stir in the tortellini, drained artichoke hearts, mozzarella cheese, salami, cherry tomatoes, pepperoncini peppers, diced red onion, and Kalamata olives if desired. Taste and season with salt and black pepper as needed. Garnish with fresh parsley leaves if desired.
Notes
Make ahead: Tortellini salad can be made up to 1 day ahead. Toss the pasta salad with half of the dressing, cover, and refrigerate. Refrigerate the remaining dressing and toss into the salad just before serving. Leftovers can be refrigerated in an airtight container for up to 3 days. Taste and season again with salt and black pepper as needed before serving.
Nutrition
Serving: 1cupCalories: 400kcalCarbohydrates: 40gProtein: 15gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 40mgSodium: 750mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 2mg
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