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!
10oztortellinifresh or frozen, linked to a great vegan one!
2cupscherry tomatoessubstitute with sun-dried tomatoes or finely chopped tomatoes
3tablespoonsbasil chopped finely (chiffonade)
14.5ozartichoke heartscanned
½cupparmesangrated, optional
Pesto Vinaigrette
⅔cuppestohomemade or storebought
¼cuplemon juice
¼cupolive oil
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
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.