Summer Tortellini Pesto Pasta Salad
This lovely summer pasta salad is loaded with fresh veggies and topped with a tangy pesto dressing to give it an extra pop of flavor!
Servings: 4 servings
Ingredients
For the salad:
- 1-12 oz package cheese tortellini
- 1 cup Cherubs or other sweet grape tomatoes cut in half
- ¼ cup chopped orange bell pepper
- 2 green onions chopped
- 1-8 oz jar marinated artichoke hearts drained
- ⅓ cup shelled edamame cooked
- 1 ½ cups cooked chopped chicken
- 2 tablespoons fresh herbs chopped (I use basil, oregano and Italian parsley)
- For the dressing:
- 1 clove garlic
- ½ cup basil leaves packed tightly
- 1 tablespoon pine nuts
- 2 tablespoons roughly chopped shallot
- 2 tablespoons champagne vinegar
- 1 teaspoon dijon mustard
- ¼ teaspoon ground pepper
- ¼ teaspoon sea salt
- 4 tablespoons olive oil
Instructions
- Cook the pasta. Cook the tortellini according to package directions. Drain and set aside to cool.
- Chop the veggies. In a large mixing bowl combine the tomatoes, pepper, green onion, artichoke hearts, and edamame. Mix well.
- Make the dressing. Add the garlic, basil, and pine nuts to the bowl of a food processor fitted with a standard blade. Pulse several times. Add shallot through vinegar, and pulse until fully combined. With the motor running, pour the olive oil in and continue to blend until a thick dressing forms. Be sure olive oil is fully incorporated.
- Finish the salad. Add the chicken and the tortellini to the bowl and mix. Add the dressing mixture and stir until everything is coated.
- Serve. Sprinkle with chopped herbs just before serving.
Notes
The salad can be served immediately at room temperature or stored in the refrigerator for a couple of days.