Antipasto Tortellini Salad with Basil Pesto
This Antipasto Tortellini Salad with Basil Pesto is a bold, flavor-packed twist on a classic pasta salad. Loaded with cheese tortellini, salami, olives, tomatoes, artichokes, mozzarella, and more! All tossed in a vibrant basil pesto for a fresh and easy dish that’s perfect for summer gatherings, meal prep, or a no-fuss weeknight dinner.
Ingredients
2, 8 oz. Packages of cheese tortellini
6 oz. Basil pesto, store-bought or homemade
1 pint Cherry tomatoes, halved
6 oz. Black olives, drained and sliced
4 oz. Marinated artichoke hearts, chopped
4 oz. Salami, sliced thinly
4 oz. Golden pepperoncinis , sliced
8 oz. Marinated mozzarella balls
2 whole Avocados, cubed
1 tablespoon Everyday Blend
Fresh herbs such as basil, thyme, or oregano , chopped
Instructions
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Bring a large pot of salted water to a boil, add in the tortellini and cook according to package directions. Once done, strain, and rinse well with cold water to cool down.
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In a large mixing bowl add in the pesto, tomatoes, black olives, artichokes, salami, pepperoncini's, mozzarella balls, avocado, Everyday Blend, and the cooked tortellini. Toss well to combine.
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Top with fresh herbs and enjoy! Leftover salad can be stored in an airtight container in the fridge for up to a week.
Full Recipe Here: https://theheartylife.org/antipasto-tortellini-salad-with-basil-pesto/