Artichoke Pesto Pasta Salad
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.
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Ingredients
- 20 ounces cheese tortellini pasta, refrigerated or frozen
- 12 ounces artichoke hearts, drained
- 1 pint grape tomatoes, halved
- ⅓ cup sundried tomatoes, drained
- 8 ounces mozzarella pearls (marinated or unmarinated)
- 5.75 ounces large pitted black olives, drained
- ½ 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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Notes
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.