This simple Italian-inspired artichoke pesto pasta salad makes a quick side dish or a light main. Creamy cheese tortellini combines with tangy artichoke hearts, sun-dried and fresh tomatoes, mozzarella pearls, olives and plenty of bright basil pesto for a flavorful salad you can toss together in about 10 minutes—perfect for family dinners, potlucks, cookouts, or meal prep.
Pasta salads are versatile and easy to love. They travel well to potlucks and tailgates, serve as a crowd-pleasing cookout side, and make a handy lunch or quick dinner. This version adds artichokes and pesto to the equation for savory, slightly briny flavor with a fresh basil finish. One bite and you’ll see why this Artichoke Pesto Pasta Salad is a fast favorite.
RELATED RECIPE: Creamy Spinach Artichoke Chicken Casserole
Ingredients for Easy Pesto Pasta Salad with Artichokes
- Cheese tortellini (refrigerated or frozen)
- Artichoke hearts (drained)
- Grape or cherry tomatoes (halved)
- Sun-dried tomatoes (drained)
- Mozzarella pearls (marinated or plain)
- Pitted black olives (drained)
- Red onion (thinly sliced)
- Basil pesto (jarred or homemade)
- Extra basil leaves or shredded Parmesan for garnish (optional)
How To Make Artichoke Pesto Pasta Salad
Boil the pasta. Bring a large pot of generously salted water to a boil. Cook the cheese tortellini until just al dente (about 6–7 minutes for most varieties). Drain and rinse under cool water to stop the cooking and chill the pasta slightly.
Assemble the salad. In a large bowl, combine the cooled tortellini with artichoke hearts, halved grape tomatoes, sun-dried tomatoes, mozzarella pearls, sliced red onion, olives and the basil pesto. Toss gently until everything is evenly coated. Garnish with fresh basil or shredded Parmesan if desired and serve.
How to Store Artichoke Pesto Pasta Salad
Keep the salad covered in the refrigerator for 3–4 days. Because the pasta absorbs some of the pesto, you may want to stir in a splash of olive oil before serving if the salad looks dry after sitting.
Make-Ahead Instructions
For easy prep, cook the tortellini, drain and cool, then toss the pasta with 1 tablespoon of olive oil to keep the pieces from sticking. Refrigerate the pasta in a covered container. In a separate bowl, toss the remaining ingredients with the pesto and let them marinate overnight in the refrigerator. When ready to serve, combine the pasta with the marinated mixture and garnish.
Recipe Variations and Add-Ins
Customize this salad to suit your needs: add fresh spinach for extra greens, sliced grilled or rotisserie chicken to make it a heartier meal, or mix in salami or pepperoni for a meaty option. Swap sun-dried tomatoes for roasted red peppers for a different flavor profile, or sprinkle red pepper flakes for a touch of heat.
Other Pasta Salad Recipes You’ll Love
- Bacon Tomato Pasta Salad
- Taco Pasta Salad with Avocado Dressing
- Mexican Street Corn Pasta Salad
- Waldorf Chicken Pasta Salad
- Tuscan Tortellini Pasta Salad
Artichoke Pesto Pasta Salad
Ingredients
- 20 ounces cheese tortellini pasta, refrigerated or frozen
- 12 ounces artichoke hearts, drained
- 1 pint grape tomatoes, halved
- 1/3 cup sun-dried tomatoes, drained
- 8 ounces mozzarella pearls (marinated or unmarinated)
- 5.75 ounces large pitted black olives, drained
- 1/2 medium red onion, thinly sliced
- 8 ounce jar basil pesto
- Garnish with extra basil or Parmesan, if desired
Instructions
- In a large pot, boil pasta in generously salted water until just al dente (about 6–7 minutes). Drain and rinse with cool water.
- In a large bowl, toss the tortellini with the artichokes, tomatoes, sun-dried tomatoes, mozzarella, olives, red onion and pesto until evenly coated. Garnish and serve.
Notes
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