Pesto Tortellini Pasta Salad

Name: Pesto Tortellini Pasta Salad
Total time: 12 min
Yield: 8 servings
Cuisine: Indonesian
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)

This is a great pasta salad recipe with a lot of flavor!

⏱️ 12 min 🔪 Prep: 10 min 🔥 Cook: 2 min 📊 Easy 👁️ 24 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

8 servings

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)

Steps

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.