Description
This quick and easy Tortellini Pasta Salad is a perfect vegetarian summertime side dish. Featuring fresh tortellini, juicy cherry tomatoes, artichoke hearts, and a vibrant pesto vinaigrette, it comes together in just 20 minutes and can be chilled for a refreshing finish. With less than 10 ingredients, this salad is both simple and flavorful, ideal for lunch or a light dinner.
Ingredients
Tortellini Pasta Salad
- 10 oz tortellini fresh or frozen
- 2 cups cherry tomatoes (or substitute sun-dried tomatoes or finely chopped tomatoes)
- 3 tablespoons fresh basil, chopped finely (chiffonade)
- 14.5 oz canned artichoke hearts, drained
- ½ cup grated Parmesan cheese, optional (vegetarian Parmesan recommended)
Pesto Vinaigrette
- ¼ cup lemon juice
- ¼ cup olive oil
- ⅔ cup pesto (homemade or storebought)
- Pinch of salt and pepper
Instructions
- Cook Pasta: Bring a large pot of salted water to a rolling boil. Add 10 oz of tortellini and cook for 2 minutes less than the package directions (e.g., if package says 7 minutes, cook for 5 minutes). When tortellini rise to the top, drain and rinse under cold water to stop the cooking process. Set aside or refrigerate to chill.
- Make Vinaigrette: In a small mason jar or bowl, combine ¼ cup lemon juice, ¼ cup olive oil, and ⅔ cup pesto. Add a pinch of salt and pepper, then whisk with a fork or shake the jar vigorously until the dressing reaches a smooth, fluid consistency.
- Assemble Salad: Halve the cherry tomatoes if smaller pieces are preferred. Drain the artichoke hearts. In a large mixing bowl, add the cooked tortellini, cherry tomatoes, basil, and artichoke hearts. For best flavor, refrigerate the mixture for 30 minutes (optional). Before serving, pour the pesto vinaigrette over the salad and toss thoroughly to coat. Sprinkle grated Parmesan on top and serve immediately.
Notes
- This salad is versatile; you can use fresh or frozen tortellini, and substitute cherry tomatoes with sun-dried or finely chopped tomatoes.
- Use vegetarian Parmesan cheese to avoid animal rennet if adhering to a vegetarian diet.
- The salad dressing jar is convenient for making and transporting the vinaigrette, especially for packed lunches.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
