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Tortellini Pasta Salad
Filled with tomatoes, artichokes, and mozzarella, then covered in a creamy pesto sauce; this Tortellini Pasta Salad is bursting with flavor!
Prep Time 6 minutes
Cook Time 6 minutes
refrigerate 1 hour
Total Time 1 hour 12 minutes
Servings 12 servings
Ingredients
- 40-48 ounces frozen tortellini
- 10 ounces grape or cherry tomatoes, cut in half
- 14 ounces artichoke hearts, chopped
- 8 ounces fresh mozzarella (either the small 'pearls' or cut into bite sized pieces)
- ¼ cup mayonnaise (optional)
- 8 ounces pesto
Instructions
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Cook the tortellini, drain, and set aside.
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In a large bowl, add tomatoes, mozzarella, artichoke hearts, pesto, and mayonnaise (optional). Add the cooked tortellini and then use a spatula to carefully mix everything together.
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Refrigerate at least 60 minutes and then serve the tortellini pasta salad immediately.
Recipe Video
Recipe Notes
- Don't like mayonnaise? It's optional in this recipe but does add a creamy texture. You can substitute for half a cup of Alfredo sauce or leave it out for a more oily sauce texture (from the pesto).
- Recipe can be divided in half to make a smaller portion.