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30-Minute Pesto Tortellini Salad

Roger Beasley Automotive Group Austin TX

This 30-minute Pesto Tortellini Salad with asparagus, artichokes, and sun-dried tomatoes can be enjoyed warm or chilled for easy entertaining or weekday lunches.



1 lb. refrigerated cheese tortellini

8 oz. fresh asparagus trimmed and sliced into thirds

½ cup pesto (homemade or store-bought)

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

⅓ cup sun-dried tomatoes packed in oil sliced (plus 2 Tbsp. oil from jar)

⅓ cup sliced kalamata olives (optional)

2 to 3 cups fresh arugula or baby spinach

3 Tbsp. pine nuts, toasted (optional)

⅓ cup shaved Parmesan cheese

Salt and pepper to taste

Extra-virgin olive oil for serving



Prepare tortellini according to package instructions in a pot of boiling, salted water until al dente. Use a slotted spoon or spider to transfer cooked tortellini to a paper towel-lined large bowl.

To the same pot of boiling water, add asparagus and cook for 2 minutes. Drain, and transfer asparagus to a bowl of ice water.

Remove paper towels from bowl with tortellini. Add 2 Tbsp. of oil from the jar of sun-dried tomatoes and toss to combine. (This just gives the pasta extra flavor. Alternatively, you can use 2 Tbsp. of olive oil).

Drain asparagus and add to bowl with tortellini, along with pesto, artichoke hearts, sun-dried tomatoes, olives (if using), and arugula; toss to combine. Season to taste with salt and pepper.

Add pine nuts, Parmesan, and a drizzle of extra-virgin olive oil. Give the salad a final toss and serve.