Pesto & Sun-dried Tomato Tortellini Salad with Toasted Pine Nuts

Herb-forward pesto, sweet and salty sun-dried tomatoes and creamy toasted pine nuts combine with our Tri Color Tortellini for a show-stopping Italian-style pasta salad.

Ingredients

 1 lb Armanino Tricolor Cheese Tortellini (1 package)
 7 oz Armanino Basil Pesto, thawed
 4 oz chopped sun-dried tomatoes
 ¼ cup pine nuts, toasted
 1 tsp dried oregano
 ground black pepper, to taste

Directions

1

Cook tortellini as directed on package; drain. Rinse well with cold water.

2

Combine remaining ingredients in large bowl. Mix well. Add pasta; mix gently. Refrigerate 30 minutes to allow flavors to combine.

Chef’s Tips

To toast pine nuts, place in a small skillet on medium heat. Stir constantly 4 to 7 minuntes or until fragrant and lightly browned. Remove from skillet to prevent burning.

Sprinkle each serving with Armanino Grated Three Cheese Blend.

Ingredients

 1 lb Armanino Tricolor Cheese Tortellini (1 package)
 7 oz Armanino Basil Pesto, thawed
 4 oz chopped sun-dried tomatoes
 ¼ cup pine nuts, toasted
 1 tsp dried oregano
 ground black pepper, to taste

Directions

1

Cook tortellini as directed on package; drain. Rinse well with cold water.

2

Combine remaining ingredients in large bowl. Mix well. Add pasta; mix gently. Refrigerate 30 minutes to allow flavors to combine.

Pesto & Sun-dried Tomato Tortellini Salad with Toasted Pine Nuts
Yields4 Servings
Prep Time10 mins
Cook Time5 mins

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