Pesto Tortellini Pasta Salad

Bowl of tortellini topped with feta and veggies

5 from 4 votes

This 20-minute Pesto Tortellini Pasta Salad is an easy high-protein vegetarian meal with big Mediterranean flavor. Pesto, feta, sun-dried tomatoes, and spinach make it simple but satisfying. Great for weeknight dinner, make-ahead lunches, and entertaining (picnics, potlucks, BBQs).

Prep Time14

Cook Time6

Total Time20

Servings:

Author: Bri Beaudoin

Ingredients

14 oz cheese tortellini (1 package)
1 cup cherry tomatoes
1 (6 oz) jar marinated artichoke hearts (packed in brine, see note 1)
¼ cup sundried tomatoes (packed in oil)
1 tablespoon capers
½ cup pesto (homemade or store-bought)
2 cups baby spinach (see note 2)
½ cup diced red onion
⅓ cup crumbled feta cheese
2 to 3 tablespoons chopped flat-leaf parsley
Salt and pepper (to taste)
Red pepper flakes (to taste)

US Customary - Metric

Instructions

Cook tortellini: Bring a large pot of salted water to boil. Cook 14 oz cheese tortellini according to the package instructions. Drain well, then transfer tortellini to a large bowl.
Chop other ingredients: Meanwhile, slice 1 cup cherry tomatoes in half. Drain and chop 1 (6 oz) jar marinated artichoke hearts into bite-sized pieces. Drain and roughly chop ¼ cup sundried tomatoes and 1 tablespoon capers. (Prep and set aside all other ingredients).
Combine: Pour ½ cup pesto over the hot drained tortellini and gently toss to coat. Add cherry tomatoes, artichoke heats, sundried tomatoes, capers, 2 cups baby spinach, ½ cup diced red onion, ⅓ cup crumbled feta cheese, and 2 to 3 tablespoons chopped flat-leaf parsley. Toss to combine. Season with Salt and pepper and Red pepper flakes to taste.

Notes

Marinated artichokes: A small (6 oz / 170 g) jar should yield approximately ½ cup of artichokes after draining. Use artichokes packed in brine, not water.
Baby spinach: I like baby spinach because you can add it straight from the container, without washing or chopping. If you need to substitute regular spinach, wash it and give it a rough chop. You could swap arugula or chopped kale in a pinch.
Storage tips: Refrigerate extra tortellini in an airtight container, for up to 3 days. This dish can be reheated in the microwave or stovetop - but it's also delicious eaten cold! Pasta salad can dry out as it sits, so feel free to drizzle leftovers with a bit more pesto or olive oil if needed.

Nutrition