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.


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


  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.
4 servings
Prep Time
10 minutes
Cook Time
5 minutes

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