“You’ve gotta try this salad,” my coworker said, sliding a container across the break room table. I eyed it skeptically—tortellini in a salad? Usually, pasta salads feel like an afterthought, you know? But the fresh pesto scent hit me first, bright and herbaceous, and then those sun-dried tomatoes peeked out like little bursts of sunshine. Spoiler: I went back for seconds, and thirds.

Honestly, this fresh pesto tortellini salad with sun-dried tomatoes & artichokes wasn’t something I planned to love. It started as a last-minute throw-together for a casual potluck when my usual options felt boring. What I didn’t expect? It quickly became the dish that guests kept asking about—simple enough to whip up on a weekday, yet packed with flavors that felt like a gentle celebration in every bite.

Here’s the thing about this salad: it’s one of those recipes that feels light but satisfying, colorful but not overdone. The chewy tortellini holds its own among tangy artichokes and chewy sun-dried tomatoes, all tied together with that unmistakable fresh pesto zing. It’s a recipe that stuck with me because it’s just so easy to make and impossible to mess up. Plus, it has that kind of comfort that’s perfect on warmer days or whenever you need a little reset without slaving over the stove.

So yeah, no fancy tricks or rare ingredients—just honest, fresh flavors that come together like they were meant to be. This salad quietly took a corner of my recipe rotation and made itself at home.

Why You’ll Love This Recipe

Having made this fresh pesto tortellini salad with sun-dried tomatoes & artichokes multiple times over the past few months, I can confidently say it’s a keeper for several reasons:

• Quick & Easy: Ready in about 25 minutes, it’s perfect when you want something fresh without a fuss.
• Simple Ingredients: No need for specialty stores—most ingredients are pantry staples or easy finds at any grocery.
• Perfect for Entertaining: Whether it’s a casual potluck or a light lunch, this salad impresses without stress.
• Crowd-Pleaser: From kids to adults, the combination of pesto and tangy bites always gets rave reviews.
• Unbelievably Delicious: The fresh pesto’s herbal brightness paired with the richness of cheese-filled tortellini creates a satisfying flavor harmony.

What sets this recipe apart? Well, it’s the fresh pesto that makes all the difference—homemade or store-bought, it coats the tortellini just right, not too oily or heavy. Plus, the sun-dried tomatoes bring a chewy, sweet tang, and the marinated artichokes add a subtle briny depth. I often tweak the herb mix in the pesto according to the season or use my go-to dandelion green pesto recipe for a twist.

Honestly, it’s the kind of dish that makes you pause mid-bite, close your eyes, and savor the simple comfort of good food—without fuss or fancy steps. It’s become my trusted recipe when I want fresh, vibrant flavors that still feel like a cozy hug on a plate.

What Ingredients You Will Need

This fresh pesto tortellini salad with sun-dried tomatoes & artichokes combines straightforward, wholesome ingredients that come together for bold flavor and satisfying texture. Many are pantry staples, making this a breeze to prepare anytime.

• Cheese Tortellini (fresh or refrigerated) – about 12 ounces (340 g); homemade or store-bought works great (I recommend brands like Rana for a tender texture)
• Fresh Basil Pesto – 1/2 cup (120 ml); homemade preferred but good-quality store-bought pesto is fine (see my dandelion pesto recipe for a variation)
• Sun-Dried Tomatoes – 1/3 cup (50 g), julienned or chopped; packed in oil for best flavor
• Marinated Artichoke Hearts – 1 cup (150 g), quartered; drained
• Fresh Baby Spinach – 2 cups (60 g), roughly chopped (optional but adds a lovely fresh green crunch)
• Fresh Parmesan Cheese – 1/4 cup (25 g), grated (adds richness and depth)
• Toasted Pine Nuts – 2 tablespoons (20 g); for crunch (optional but highly recommended)
• Extra Virgin Olive Oil – 1 tablespoon (15 ml); to loosen the pesto and toss
• Fresh Lemon Juice – 1 tablespoon (15 ml); brightens the salad
• Salt & Freshly Ground Black Pepper – to taste

Ingredient Tips: If you want a gluten-free version, swap the tortellini for gluten-free pasta or stuffed dumplings. For a dairy-free twist, use a vegan pesto and omit the Parmesan or replace it with nutritional yeast.

Equipment Needed

• Large pot for boiling tortellini
• Colander for draining pasta
• Large mixing bowl for tossing the salad
• Measuring cups and spoons
• Sharp knife and cutting board for prepping sun-dried tomatoes and artichokes
• Small skillet (optional) for toasting pine nuts
• Grater for fresh Parmesan

If you’re like me and don’t have a skillet just for toasting nuts, a small non-stick pan works just fine. I keep a dedicated microplane grater handy for fresh Parmesan—it makes a difference in flavor and texture. No fancy equipment needed here, which is part of why this salad is so easy to make.

Preparation Method

1. Boil the Tortellini: Bring a large pot of salted water to a boil. Add 12 ounces (340 g) of fresh or refrigerated cheese tortellini and cook according to package instructions, usually about 3–5 minutes until tender but firm. Drain and rinse under cold water to stop cooking and cool the pasta. Let it drain thoroughly to avoid a watery salad.
2. Toast Pine Nuts: In a small dry skillet over medium heat, toast 2 tablespoons (20 g) of pine nuts, stirring frequently, until golden and fragrant, about 2–3 minutes. Watch closely—they burn fast. Set aside to cool.
3. Prep the Veggies: Drain and quarter 1 cup (150 g) marinated artichoke hearts. Slice or julienne 1/3 cup (50 g) sun-dried tomatoes packed in oil. Roughly chop 2 cups (60 g) fresh baby spinach if using.
4. Mix the Dressing: In a large mixing bowl, combine 1/2 cup (120 ml) fresh basil pesto, 1 tablespoon (15 ml) extra virgin olive oil, and 1 tablespoon (15 ml) fresh lemon juice. Whisk together for a smooth, bright dressing.
5. Toss the Salad: Add the cooled tortellini, sun-dried tomatoes, artichokes, and spinach to the bowl with the dressing. Toss gently but thoroughly to coat everything evenly. Season with salt and freshly ground black pepper to taste.
6. Finish with Cheese and Nuts: Sprinkle 1/4 cup (25 g) grated fresh Parmesan and toasted pine nuts over the salad. Give it one last gentle toss to combine.
7. Chill (Optional): For best flavor, let the salad rest in the fridge for 15–30 minutes before serving. This lets the tortellini soak up the pesto and the flavors marry beautifully.

Pro Tips: Don’t skip the rinsing step after boiling the tortellini—that keeps the salad refreshing and prevents it from becoming gummy. If you want an extra herbaceous pop, add a handful of chopped fresh basil leaves just before serving.

Cooking Tips & Techniques

Making this fresh pesto tortellini salad is straightforward, but a few tips can make all the difference.

• Use fresh pesto when possible. It makes the flavors brighter and fresher than jarred versions, though a high-quality store-bought pesto can work in a pinch.
• Don’t overcook the tortellini. They should be al dente—tender but with a bit of chew. Overcooked tortellini get mushy and weigh down the salad.
• Rinsing pasta with cold water is key. It stops the cooking immediately and cools the pasta for salad. Otherwise, the heat can wilt fresh spinach or herbs prematurely.
• Toast pine nuts carefully. They burn fast, and burnt nuts ruin the taste. Keep the skillet moving and watch for a light golden color.
• Balance flavors with lemon juice. The acidity in the lemon juice cuts through the richness of the pesto and cheese, keeping the salad lively.
• Multitasking tip: While the tortellini boils, prep the veggies and toast the pine nuts. Efficiency keeps the process under 30 minutes.

Years ago, I tried skipping the olive oil in the dressing, thinking pesto was oily enough. Big mistake—it made the salad dry and clumpy. Lesson learned: a little olive oil smooths the pesto and helps everything coat evenly.

Variations & Adaptations

This fresh pesto tortellini salad is flexible and easy to tweak:

• Protein Boost: Add grilled chicken strips or cooked shrimp for a heartier meal.
• Veggie Swap: Substitute artichokes with roasted red peppers or olives for a different Mediterranean vibe.
• Cheese Options: Instead of Parmesan, try crumbled feta or fresh mozzarella balls for creamier bites.
• Dietary Adjustments: Use gluten-free tortellini or pasta shells to keep it gluten-free; swap pesto for a vegan version to make it dairy-free.
• Seasonal Twist: In summer, toss in fresh cherry tomatoes or zucchini ribbons for extra freshness.

One time, I made this salad with a lemon-basil pesto and swapped artichokes for steamed asparagus tips—it was a fresh springtime hit that reminded me of lighter, garden-fresh meals. You can easily customize based on what’s on hand or your mood.

Serving & Storage Suggestions

This fresh pesto tortellini salad shines best served chilled or at room temperature, making it perfect for picnic lunches, potlucks, or casual dinners. I like to plate it with a few extra pine nuts and a sprinkle of fresh basil leaves for color and crunch.

Pair it with a crisp white wine or a sparkling lemonade for a refreshing combo. It also goes beautifully alongside warm, crusty breads like the rosemary sea salt bread or the garlic parmesan focaccia from the site.

Storage: Keep leftovers covered in the fridge for up to 3 days. The flavors actually deepen after resting, but the tortellini can absorb more sauce, so consider adding a splash of olive oil or lemon juice before serving again.

Reheating: This salad is best eaten cold or at room temperature, but if you want it warm, gently heat in a microwave for 20-30 seconds—don’t overheat or the fresh herbs will lose punch.

Nutritional Information & Benefits

Estimated per serving (makes 4 servings): Approximately 350 calories, 14g fat, 38g carbohydrates, and 12g protein.

This salad offers a good balance of macronutrients thanks to the cheese tortellini and pine nuts. The fresh basil pesto is rich in heart-healthy fats from olive oil and pine nuts, while artichokes contribute fiber and antioxidants. Sun-dried tomatoes add a dose of lycopene and vibrant flavor without extra calories.

It’s a wholesome choice that fits well into vegetarian diets and can be adapted for gluten-free or dairy-free needs. It’s satisfying without feeling heavy—a great option for anyone wanting a fresh, flavorful meal with some Mediterranean flair.

Conclusion

This fresh pesto tortellini salad with sun-dried tomatoes & artichokes is exactly the kind of recipe you keep coming back to, not because it’s complicated, but because it just works. It’s quick to throw together, packed with vibrant flavors, and easy to tweak to your taste or pantry.

I love this salad because it feels both indulgent and light—perfect after a busy day or when you want to impress friends without the stress. Plus, it pairs beautifully with homemade breads like the Italian herb and cheese bread from the blog, making for a satisfying meal that’s anything but ordinary.

Give it a try, make it your own, and feel free to share your twists—I’m always curious how others bring new life to this simple, delicious salad.

FAQs About Fresh Pesto Tortellini Salad with Sun-Dried Tomatoes & Artichokes

Can I use dried tortellini for this salad?

Yes, but cook it according to package instructions and be sure to rinse with cold water to cool it down for the salad.

Is it better to use homemade pesto or store-bought?

Homemade pesto offers fresher flavors and can be customized, but a good-quality store-bought pesto works well if you’re short on time.

How long can I store the salad in the fridge?

Store it in an airtight container for up to 3 days. Flavors will meld nicely, but the tortellini may absorb more sauce, so stir in a bit of olive oil or lemon juice before serving again.

Can I make this salad ahead of time?

Absolutely! It actually tastes better after chilling for 15–30 minutes, allowing the flavors to develop and the pesto to coat the tortellini fully.

What can I substitute for sun-dried tomatoes?

You can use roasted red peppers or halved cherry tomatoes for a fresher, juicier alternative, depending on your preference.

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