Pesto Tortellini Pasta Salad
This Pesto Tortellini Pasta Salad isn't just a regular pasta salad. Full of fresh ingredients; it is perfect for last-minute summer meals with its pillowy-soft tortellini, salami, Parmesan cheese, sun-dried tomatoes, and arugula, all tossed in a delicious pesto dressing. This is fantastic as a light meal or summer side dish. The pasta salad can be made a day in advance, just be sure to only add the arugula right before serving. Leftovers will last for up to 4 days in the fridge.
Servings: 6
Calories: 333kcal
Ingredients
- 12 oz cheese tortellini
- ⅓ cup pesto
- 3 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- ¼ tsp salt
- ½ cup thin strips of salami
- ½ cup parmesan flakes
- ⅓ cup roughly chopped sundried tomatoes
- 2 tbsp pine nuts
- 1 tbsp finely diced shallots
- 2 cups arugula
Instructions
- Bring a pot of salted water to a boil. Add in the tortellini and cook according to package instructions. Once cooked, drain in a colander and run under cold water for a minute.Transfer to a large bowl.
- Add in the salami, parmesan, sundried tomatoes, pine nuts and shallots.
- In a small bowl stir together the pesto, olive oil, lemon juice and salt
- Pour the dressing over the pasta salad and toss. Right before serving add in the arugula and toss until incorporated.
Nutrition
Calories: 333kcal | Carbohydrates: 30g | Protein: 11g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 23mg | Sodium: 481mg | Potassium: 262mg | Fiber: 3g | Sugar: 5g | Vitamin A: 491IU | Vitamin C: 5mg | Calcium: 121mg | Iron: 2mg