Tortellini Pasta Salad
This tortellini pasta salad is loaded with cheese tortellini, crisp veggies, tangy feta, artichokes, and a creamy pesto dressing.
Servings: 6 Servings
Ingredients
- 20 ounce spinach and cheese tortellini
- 6.5 ounce artichoke hearts, quartered
- ¾ cup asparagus, trim and cut into 1-inch pieces
- ½ cup red bell peppers, diced
- 1 tablespoon salt
- ¾ cup cherry tomatoes, quartered
- ¼ cup sun dried tomatoes
- 3 ounce feta cheese
Creamy Sauce
- 1 cup mayonnaise
- ¼ cup pesto
- ¼ cup red onion, diced
- 3 tablespoon lemon juice
- ½ teaspoon red pepper flakes
- ½ teaspoon black pepper
Instructions
- Bring a pot of salted water to a boil, then add red bell pepper and asparagus.
- Parboil/blanch for 2 minutes. Drain and put into an ice bath to stop the cooking process. Set aside.
- In the same pot, bring water to a boil over medium high heat.
- Place tortellini into the pot and cook for 3 minutes. Drain.
Creamy Sauce
- In a large bowl, add mayonnaise, pesto, red onions, lemon juice, red pepper flakes, and black pepper. Stir to combine.
- Next, add tortellini, artichoke hearts, sun dried tomatoes, bell peppers and asparagus to the bowl with the sauce. Stir to combine.
- Add tomatoes and feta cheese. Gently stir.
- Serve immediately or place in the fridge until ready to serve.
- Optional: top with additional feta before serving.
Notes
Tips
- Cheese tortellini cooks quickly, so keep an eye on it to avoid mushy pasta.
- Fresh basil pesto gives the dressing incredible flavor and brightness.
- Folding the feta in gently keeps it from crumbling too much.
- Letting the salad chill for at least 30 minutes helps the flavors blend together even more.