Recipe: Pesto Tortellini Pasta Salad

Delight your taste buds with a burst of Mediterranean flavors in our delectable pesto tortellini pasta salad recipe. This vibrant and refreshing dish is a great option as a side dish or your main entree.

Ingredients:

• 1 lb cheese tortellini 
• 1/2 cup store-bought pesto 
• 1/3 cup sundried tomatoes in oil 
• 1/3 cup Kalamata olives 
• 8 oz asparagus 
• 3 cups arugula 
• 1-14 ounce can artichoke hearts, drained 
• 1/3 cup shaved parmesan cheese 
• salt and pepper to taste 

6 servings 

Cook time: 30 minutes

Preparation:

1. Bring 1 large pot of water to boil with salt. Once boiling, add in cheese tortellini and cook until al dente ~10-12 minutes. 
2. While pasta is cooking: wash, trim stems, and cut asparagus into thirds. Chop up artichoke hearts into bite sized pieces. Dice olives and sundried tomatoes into a fine chop. 
3. Transfer cooked tortellini onto a plate with a paper towel to soak up excess water. 
4. Place asparagus in the same pot of boiling water and cook for about 4-5 minutes. Transfer to a bowl of ice water for 4-5 minutes once cooked. 
5. Place tortellini in a large bowl. Add in two tablespoons of oil from sun dried tomato jar or olive oil of your choosing. 
6. Add in drained asparagus, chopped artichoke, arugula, diced olives, sun dried tomatoes, and pesto to tortellini. Toss to combine. 
7. Lastly, top with shaved parmesan. Season with salt and pepper to taste. Give a final stir and enjoy! 

Next Steps & Resources:

• Recipe shared by the oncology dieticians at John Theurer Cancer Center
• Recipe adapted from Dishing Out Health Blog
• Check out our dedicated survivorship class, Moving Forward: Eat Well, Live Well.
• For more research-based information on healthy eating, including recipes, food facts, and interesting articles, go to Healthy Eating - American Institute for Cancer Research and Eat Healthy and Get Active.