Ingredients
Scale
- 1 lb. refrigerated cheese tortellini
- 8 oz. fresh asparagus (trimmed and sliced into thirds)
- 1/2 cup pesto (homemade or store-bought)
- 1 (14-oz.) can quartered artichoke hearts, drained
- 1/3 cup sun-dried tomatoes packed in oil (sliced (plus 2 Tbsp. oil from jar))
- 1/3 cup sliced kalamata olives ((optional))
- 2 to 3 cups fresh arugula or baby spinach
- 3 Tbsp. pine nuts, toasted ((optional))
- 1/3 cup shaved Parmesan cheese
- Salt and pepper to taste
- Extra-virgin olive oil for serving
Instructions
- Prepare tortellini according to package instructions in a pot of boiling, salted water until al dente. Use a slotted spoon or spider to transfer cooked tortellini to a paper towel-lined large bowl.To the same pot of boiling water, add asparagus and cook for 2 minutes. Drain, and transfer asparagus to a bowl of ice water.Remove paper towels from bowl with tortellini. Add 2 Tbsp. of oil from the jar of sun-dried tomatoes and toss to combine. (This just gives the pasta extra flavor. Alternatively, you can use 2 Tbsp. of olive oil).
- Drain asparagus and add to bowl with tortellini, along with pesto, artichoke hearts, sun-dried tomatoes, olives (if using), and arugula; toss to combine. Season to taste with salt and pepper.
- Add pine nuts, Parmesan, and a drizzle of extra-virgin olive oil. Give the salad a final toss and serve.