Pesto Tortellini Salad

This Pesto Tortellini Salad is filled with asparagus, black olives, artichoke hearts, & sun dried tomato bruschetta making it a flavorful last minute dish for any occasion.




  1. First, cook the fresh tortellini according to their instructions & then toss the cooked tortellini in extra virgin olive oil to prevent sticking.
  2. Next, blanch the asparagus. To do this break off the bottom of the asparagus & boil the remaining tops until al dente & bright green. Shock the asparagus by placing it in a bowl with cold water & ice to stop the cooking process.
  3. While the asparagus is cooling add the artichoke hearts, sun dried tomato bruschetta, sliced black olives, & pesto to the tortellini.
  4. Then dry & cut the asparagus. Add it to the bowl of tortellini & carefully mix the whole thing together.
  5. Let chill for 1-2 hours then enjoy with grated Parmesan cheese on top.
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