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5 from 1 vote

Pesto Tortellini Salad

Served warm or cold, tender tortellini with asparagus and cherry tomatoes with pesto sauce.
Prep Time20 minutes
Total Time20 minutes
Course: Salad, Side Dish
Cuisine: American, Italian
Keyword: garden fresh, Mozzarella cheese, tortellini
Yield: 8
Calories: 322kcal
Author: Sweet Ordeal

Materials

  • 4 cups frozen cheese tortellini, or refrigerated
  • 1/2 bunch asparagus, cut into 2-inch pieces
  • 1/2 cup pesto sauce
  • 2 cups cherry or grape tomatoes, halved
  • 8 oz. mozzarella cheese, cubed or balled

Instructions

  • In large pot, cook tortellini according to directions on package. Reserve hot water. Use slotted spoon to remove tortellini to colander to drain.
  • Add asparagus pieces to reserved water and cook for 3 minutes. Remove from water and place in ice bath. Cool completely.
  • Add all ingredients to serving bowl and stir.
  • Serve warm immediately, or refrigerate for later. Can be served cold. Enjoy!

Nutrition

Calories: 322kcal | Carbohydrates: 27g | Protein: 16g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 44mg | Sodium: 557mg | Potassium: 160mg | Fiber: 3g | Sugar: 4g | Vitamin A: 899IU | Vitamin C: 10mg | Calcium: 254mg | Iron: 2mg