20-Minute Tuscan Pesto Tortellini Salad
Ingredients
- 1 20 oz package cheese tortellini
- 1 bushel asparagus, trimmed and cut into 1 1/2 inch pieces
- 2-3 cups fresh arugula and/or spinach
- 1/3 cup sun-dried tomatoes, packed in oil (plus 3 Tbsp oil from jar)
- 1/2 cup pesto (homemade or store bought), I used Trader Joe's Kale Cashew Pesto
- 1 14 oz can quartered artichoke hearts, drained
- 1/3 cup kalamata olives, chopped (optional)
- 1/4 cup fresh basil, chopped
- 1 tsp Italian seasoning
- salt and pepper, to taste
- 1/3 cup parmesan cheese, shaved
- 3 Tbsp toasted pine nuts
- zest of 1 lemon
- lemon wedges, for serving
Instructions
Cook the Tortellini
- In a pot of salted, boiling water, prepare the tortellini according to package instructions. Once pasta is al dente, use a slotted spoon to remove tortellini and set aside to cool and drain residual water.
Blanch the Asparagus
- Meanwhile in another pot, bring 1 inch of water and 1 teaspoon salt to a boil. While water is coming to a boil, prepare a large bowl with ice and water to be used as an ice bath after we boil the asparagus.
- Add your asparagus, cover, and boil until crisp-tender and bright green, about 2-3 minutes. Drain and immediately transfer asparagus to ice bath to stop the cooking. Once completely cool, drain well and pat dry.
Prepare the Salad
- Add tortellini and 2 Tbsp of oil from your jar of sun-dried tomatoes to large mixing bowl and toss to combine.
- Next, add drained asparagus, sun-dried tomatoes, pesto, artichoke hearts, olives (if using), arugula and/or spinach, Italian seasoning, and salt + pepper. Toss to combine.
- Top with Parmesan, toasted pine nuts, and lemon zest. Give the salad a final toss and serve with lemon wedges.