This easy, Italian-inspired pesto pasta salad with artichokes is the perfect quick side dish or light meal! With sun-dried plus fresh tomatoes, smooth mozzarella pearls, tender cheese tortellini, artichoke hearts and, of course, loads of crisp, bright pesto, this 10 minute pasta salad is an easy way to feed your family or a crowd.
There are plenty of reasons to serve (and eat!) a delicious pasta salad. They make the perfect potluck dish, cookout side dish, tailgate treat, a quick lunch or dinner… They are light, quick and easy. Versatile. Ideal for making ahead. Everyone loves them. And now…
RELATED RECIPE: Creamy Spinach Artichoke Chicken Casserole
Artichokes and pesto! That’s right. We can add artichokes and pesto to the long list of reason we love pasta salad! Savory, briny and just a little tangy, pesto and artichokes are perfect partners for pasta. Just one taste of this Artichoke Pesto Pasta Salad will have you convinced!
Ingredients for Easy Pesto Pasta Salad with Artichokes
- cheese tortellini, frozen or refrigerated
- artichoke hearts
- grape tomatoes
- sundried tomatoes
- mozzarella pearls
- pitted black olives
- red onion
- basil pesto
- extra basil and/or shredded parmesan as garnish, if desired
How To Make Artichoke Pesto Pasta Salad
Boil the pasta. In a large pot on the stove top, boil the cheese tortellini in generously salted water just until al dente (about 6-7 minutes). Drain and rinse with cool water.
Make the salad. In a large bowl, toss together all of the ingredients. Garnish with extra basil or shredded Parmesan cheese and serve!
How to Store Artichoke Pesto Pasta Salad
Store your pesto pasta salad covered in the refrigerator for 3-4 days. You may want to add a little olive oil to your salad after it has been stored. The pasta will soak up the oil in the pesto, and the salad can become dry as it sits.
How to Make this Artichoke Pasta Salad Ahead of Time
To make this pesto pasta salad ahead of time, boil the cheese tortellini, drain, cool and toss in 1 tablespoon of olive oil until all of the pasta is coated. Place in a bowl & cover or in a large zip top bag and refrigerate.
In a large serving bowl, toss the rest of ingredients in the pesto (NOT the pasta). Let those ingredients marinate overnight, covered in the refrigerator. Remove from the fridge and mix in the pasta & garnish when ready to serve.
Recipe Variations and Add Ins
Add in spinach for more veggies in this salad or sliced grilled or rotisserie chicken to make a filling & delicious meal! Salami or pepperoni are great additions too. Sub the sundried tomatoes for roasted red bell peppers for some added zest or sprinkle a few red pepper flakes for heat!
Other Pasta Salad Recipes You’ll Love
- Bacon Tomato Pasta Salad
- Taco Pasta Salad with Avocado Dressing
- Mexican Street Corn Pasta Salad
- Waldorf Chicken Pasta Salad
- Tuscan Tortellini Pasta Salad
Artichoke Pesto Pasta Salad
Ingredients
- 20 ounces cheese tortellini pasta, refrigerated or frozen
- 12 ounces artichoke hearts, drained
- 1 pint grape tomatoes, halved
- 1/3 cup sundried tomatoes, drained
- 8 ounces mozzarella pearls (marinated or unmarinated)
- 5.75 ounces large pitted black olives, drained
- 1/2 medium red onion thinly sliced
- 8 ounce jar of basil pesto
- garnish with extra basil or parmesan cheese, if desired
Instructions
- In a large pot on the stove top, boil pasta in generously salted water just until al dente (about 6-7 minutes). Drain and rinse with cool water.
- In a large bowl, toss together all of the ingredients. Garnish with extra basil or shredded Parmesan cheese and serve!
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