Pesto Tortellini Salad

• servings: 5–6
• active time: 15 minutes
• total time: 25 minutes

Ingredients

1 lb refrigerated or frozen cheese tortellini

8 oz fresh asparagus (trimmed and sliced into smaller pieces)

1/2 cup pesto

1 (14-oz) can quartered artichoke hearts, drained

1/3 cup sun-dried tomatoes packed in oil (plus 2 Tbsp oil from jar)

1/3 cup sliced kalamata olives (optional)

2 to 3 cups fresh arugula or baby spinach

3 Tbsp pine nuts, toasted (optional)

1/3 cup shaved Parmesan cheese

Salt and pepper to taste

Directions

1. Prepare tortellini according to package instructions in a pot of boiling, salted water until al dente.

2. While pasta is cooking, toast pine nuts (optional)

3. It’s most efficient to use the leftover pasta water for the asparagus. Use a slotted spoon to transfer cooked tortellini to a large bowl, then add asparagus and cook for 2 minutes.

4. Drain, and transfer asparagus to bowl with tortellini.

5. Add 2 Tbsp of oil from the jar of sun-dried tomatoes (to give the pasta extra flavor; alternatively, you can use 2 Tbsp of olive oil). Add pesto, artichoke hearts, sun-dried tomatoes, olives (if using), Parmesan, and arugula; toss to combine.

6. Top plated salads with salt and pepper (to taste), pine nuts, and more Parmesan because duh, always add more Parmesan.

Notes

From Rachel: I added 4 oz of roasted red peppers I had left over from something else and it tasted great.

If you think it’s a bit bland you could add a splash of balsamic reduction or balsamic vinegar.

Nutrition

• Serving Size: 1.5 cups
• Calories: 350 kcal
• Total Fat: 18 g
• Saturated Fat: 5 g
• Sodium: 720 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 9 g
• Total Sugars: 3.5 g
• Protein: 11 g