Pesto Tortellini Pasta Salad
This is a great pasta salad recipe with a lot of flavor!
Servings: 8 servings
Ingredients
- 20 ounces fresh tortellini
- One 14-ounce can quartered artichoke hearts, drained and chopped
- 12 ounces fresh mozzarella cheese balls
- One 6-ounce can medium black olives, drained
- ⅓ cup sun dried tomatoes packed in oil, drained
- ¼ cup finely chopped red onion
- 1 cup prepared pesto sauce (more, as needed)
- 2 tablespoons minced fresh basil, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the tortellini, and bring the water back to a boil. Boil for two minutes, then drain and run under cold water. Add the drained tortellini to a large bowl.
- To the tortellini, add the artichoke hearts, cheese balls, olives, sun dried tomatoes and red onion. Toss lightly. Drizzle in the pesto sauce and toss again. Add more pesto, if needed- so that everything is lightly coated. Sprinkle on fresh basil, for garnish. Cover with plastic wrap and refrigerate until ready to serve.
Nutrition
Serving: 1serving | Calories: 523kcal | Carbohydrates: 39g | Protein: 23g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 63mg | Sodium: 1391mg | Potassium: 125mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1081IU | Vitamin C: 5mg | Calcium: 381mg | Iron: 2mg