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Tortellini Pasta Salad with Cherry Tomatoes, Artichokes, and Fresh Basil Recipe

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4 from 3 reviews

This refreshing Tortellini Pasta Salad is a vibrant and flavorful dish perfect for picnics, potlucks, or as a make-ahead lunch. Featuring cheese tortellini tossed with juicy cherry tomatoes, tangy artichoke hearts, hearty white beans, pepperoncini, fresh arugula, and basil, all brought together with a zesty homemade Italian dressing. It’s easy to prepare, served chilled, and can be stored in the fridge for up to 4 days.

Ingredients

Pasta

  • 18 ounces cheese tortellini or vegan tortellini

Vegetables and Herbs

  • 2 cups halved cherry tomatoes
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 1 cup cooked white beans, drained and rinsed
  • ½ cup thinly sliced red onion
  • 5 pepperoncini, stemmed and chopped
  • 2 cups fresh arugula
  • 1 cup fresh basil, torn, plus more for garnish

Cheese and Seasonings

  • Parmesan or pecorino cheese, optional
  • Red pepper flakes, optional

Italian Dressing

  • Homemade Italian dressing (prepared according to recipe instructions)

Instructions

  1. Cook the tortellini: Boil the tortellini in salted water according to the package directions until it reaches an al dente texture. Once cooked, drain well and allow it to cool completely to prevent the dressing from wilting the ingredients.
  2. Prepare the dressing: Make the homemade Italian dressing as directed. This dressing adds a bright, tangy flavor that complements the fresh ingredients perfectly.
  3. Toss the salad: In a large bowl, combine the cooled tortellini, halved cherry tomatoes, chopped artichoke hearts, rinsed white beans, sliced red onion, and chopped pepperoncini. Add half of the prepared dressing and toss everything gently to ensure an even coating.
  4. Add greens and herbs: Incorporate the fresh arugula and torn basil leaves into the salad. Toss again gently to distribute these delicate ingredients without bruising them.
  5. Season and garnish: Taste the salad and adjust the seasoning as needed. Add optional Parmesan or pecorino cheese, a sprinkle of red pepper flakes for some heat, and more dressing if desired. Garnish with extra fresh basil for a fragrant finishing touch.
  6. Serve or store: Serve the salad immediately for the freshest taste, or store it in an airtight container in the refrigerator for up to 4 days, making it a convenient make-ahead option.

Notes

  • Look for fresh tortellini in the refrigerated section of your grocery store for the best texture and flavor.
  • This salad tastes even better after sitting for a few hours as the flavors meld, making it ideal for prepping ahead.
  • You can substitute white beans with chickpeas or cannellini beans if preferred.
  • Adding Parmesan cheese is optional and can be omitted for a vegan version when using vegan tortellini and dressing.
  • Adjust the amount of pepperoncini and red pepper flakes according to your desired spice level.

Find it online: https://recipesbyliza.com/tortellini-pasta-salad-with-cherry-tomatoes-artichokes-and-fresh-basil-recipe/