My Pesto Tortellini Salad is a perfect side dish for any barbecue, picnic, or even baby shower. Refrigerated tortellini are tossed in pesto sauce, spinach, artichoke hearts, and sun dried tomatoes. Toasted pine nuts and freshly grated Parmesan cheese finish this tortellini salad off for a delicious summer side dish.
9ouncesRefrigerated Whole Wheat Three Cheese Tortellini
5ouncesSpinach
3tablespoonsPine Nutstoasted
¼cupPesto
¼cupSundried Tomatoes
¼cupArtichoke Heartsdrained
½cup Parmesan cheesegrated
Instructions
In a large pot boil water and cook tortellini according to directions. During the last 30 seconds of cooking add the spinach and wilt. Drain the pasta and spinach and place in a large bowl.
In a small saute pan toast the pine nuts until they are golden brown then set to the side.
In the large bowl with the tortellini and spinach add the pesto, sun dried tomatoes, artichoke hearts, toasted pine nuts, and grated Parmesan cheese. Mix well until incorporated.
Refrigerate for at least 2 hours and serve cold.
Notes
Make Ahead - Make this recipe up to one day in advance before serving.
Pesto - You can make your own homemade pesto or use a store bought refrigerated pesto.
Leftovers - Store leftovers in an airtight container for up to 3 days in the refrigerator.