This Tuscan Pesto Tortellini Salad is my go-to Spring and Summer pasta salad. It’s super colorful, SO delicious, and comes together in just 20 minutes. Enjoy this as a standalone dish for a great lunch option or serve it up at your next get-together. It’s always a crowd-pleaser!
This Tuscan Pesto Tortellini Salad is not your average pasta salad! Combining traditionally Tuscan flavors like pine nuts, olive oil, basil, and pesto with wholesome ingredients like asparagus, arugula/spinach, and artichoke hearts, this dish is bursting with rich, sweet, peppery and fresh flavors.
It’s hearty enough to be a meal on it’s own and a great lunch option, but also the perfect dish to whip up for your next Summer potluck or gathering. Pairs great with just about anything… burgers, grilled chicken… the possibilities are endless!
To store, refrigerate leftovers for up to 4 days in an airtight container.
If you give this recipe a try, snap a pic and tag @the__modern__eclectic on Instagram and let us know how you liked it in the comments below!
–MJ
20-Minute Tuscan Pesto Tortellini Salad
Ingredients
- 1 20 oz package cheese tortellini
- 1 bushel asparagus, trimmed and cut into 1 1/2 inch pieces
- 2-3 cups fresh arugula and/or spinach
- 1/3 cup sun-dried tomatoes, packed in oil (plus 3 Tbsp oil from jar)
- 1/2 cup pesto (homemade or store bought), I used Trader Joe's Kale Cashew Pesto
- 1 14 oz can quartered artichoke hearts, drained
- 1/3 cup kalamata olives, chopped (optional)
- 1/4 cup fresh basil, chopped
- 1 tsp Italian seasoning
- salt and pepper, to taste
- 1/3 cup parmesan cheese, shaved
- 3 Tbsp toasted pine nuts
- zest of 1 lemon
- lemon wedges, for serving
Instructions
Cook the Tortellini
- In a pot of salted, boiling water, prepare the tortellini according to package instructions. Once pasta is al dente, use a slotted spoon to remove tortellini and set aside to cool and drain residual water.
Blanch the Asparagus
- Meanwhile in another pot, bring 1 inch of water and 1 teaspoon salt to a boil. While water is coming to a boil, prepare a large bowl with ice and water to be used as an ice bath after we boil the asparagus.
- Add your asparagus, cover, and boil until crisp-tender and bright green, about 2-3 minutes. Drain and immediately transfer asparagus to ice bath to stop the cooking. Once completely cool, drain well and pat dry.
Prepare the Salad
- Add tortellini and 2 Tbsp of oil from your jar of sun-dried tomatoes to large mixing bowl and toss to combine.
- Next, add drained asparagus, sun-dried tomatoes, pesto, artichoke hearts, olives (if using), arugula and/or spinach, Italian seasoning, and salt + pepper. Toss to combine.
- Top with Parmesan, toasted pine nuts, and lemon zest. Give the salad a final toss and serve with lemon wedges.
