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.
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.