Description
A vibrant Tortellini Pesto Pasta Salad featuring nutrient-packed spinach walnut pesto, tender tortellini, asparagus, and sun-dried tomatoes, perfect for a flavorful and fresh meal.
Ingredients
Units
Scale
- 1/3 cup walnuts or pine nuts
- 1/3 cup olive oil
- 2 1/2 tablespoons lemon juice
- 1/4 cup pecorino or parmesan
- 1/4 teaspoon red pepper flakes
- 1/2 tablespoon dried oregano
- 1/2 teaspoon salt
- 3 cups fresh spinach
- 1/4 cup fresh cilantro or basil
- 2 cloves garlic, chopped
- 18 oz pre-prepared tortellini
- 1 lb fresh asparagus (optional)
- 1/4 cup sun-dried tomatoes in oil, chopped
Instructions
- In a food processor, combine ⅓ cup walnuts, ⅓ cup olive oil, 2½ tablespoons lemon juice, ¼ cup pecorino or parmesan, ¼ teaspoon red pepper flakes, ½ tablespoon dried oregano, ½ teaspoon salt, 3 cups fresh spinach, ¼ cup cilantro or basil, and 2 chopped garlic cloves. Pulse until blended but slightly chunky, adding more olive oil if needed. Set aside.
- Clean asparagus, trim off about 2 inches of bitter ends, and chop into bite-sized pieces.
- Optional: Blanch asparagus in 2 cups boiling water for 2 minutes, then drain and set aside. Alternatively, use raw for extra crunch.
- Cook 18 oz tortellini in a large pot according to package instructions. Reserve 1-2 cups pasta water when draining.
- In a large serving bowl, combine cooked tortellini, ¼ cup chopped sun-dried tomatoes, and blanched or raw asparagus. Add half the pesto (or to taste) and mix well with tongs, using reserved pasta water to spread pesto evenly.
- Garnish with additional parmesan and serve.
Notes
- Adjust pesto quantity to preference; store extra pesto in the refrigerator for up to 5 days.
- Substitute asparagus with broccoli or zucchini for variety.
- Store salad in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 40 mg