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Three bowls stacked with artichoke hearts and tortellinis in it on a red and white checkered table cloth.
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Pesto Tortellini Salad

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.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time: 2 hours
Total Time 2 hours 20 minutes
Servings 6
Calories 261kcal
Author Katie

Equipment

  • Stove Top
  • Refrigerator

Ingredients

  • 9 oz. Buitoni Refrigerated Whole Wheat Three Cheese Tortellini
  • 5 oz. Spinach
  • 3 tablespoon Pine Nuts toasted
  • ¼ cup Pesto
  • ¼ cup Sundried Tomatoes
  • ¼ cup Artichoke Hearts drained
  • ½ cup Parmesan cheese grated

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.

Nutrition

Serving: 0.5c | Calories: 261kcal | Carbohydrates: 24g | Protein: 12g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 526mg | Potassium: 326mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2530IU | Vitamin C: 8mg | Calcium: 205mg | Iron: 3mg