Pesto Tortellini Pasta Salad
Ingredients
- 1 - 16 ounce package dry tortellini of choice
- 2 cups cherry tomatoes, halved
- 1 small purple onion, chopped
- 2/3 cup kalamata olives, whole or sliced
- 1 -14 ounce can of artichoke hearts, drained and cut into fourths
- 1/2 cup pesto sauce
Garnishes
- fresh basil, to garnish
- cracked pepper, to garnish
Preparation
Bring a large pot of water to a boil and season with salt. Add the tortellini and cook according to directions on the package. Once cooked and tender, add a cup of cold water to the pot and strain.
Rinse the tortellini with cold water for 1-2 minutes while in the strainer to cool it, then transfer to a large bowl.
Add the tomatoes, onions, olives, artichoke hearts, and pesto to the bowl of tortellini and toss well until all ingredients are combined.
Garnish with fresh basil and a pinch of black pepper. Enjoy immediately or store in the fridge for 1-2 hours before serving.
Notes
This recipe makes a large batch and can be halved if desired.
A homemade Avocado Pesto recipe is available on Project-Sunny.com for those who want to make their own pesto.
