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Pesto Tortellini Salad

final pesto tortellini salad

I could literally eat this dish for breakfast, lunch or dinner – it’s that good.  Lots of fresh summer flavors in there and it’s a nice departure from the usual pasta salad.


  • 1 lb. fresh cheese tortellini (I like to use Buitoni mixed cheese tortellini – one package is actually 1 lb. 4 oz.)
  • 1/2 cup sun dried tomatoes in oil, drained and chopped
  • 1-2 ears of corn, boiled or grilled and then cut off the cob
  •  1/2 cup pesto sauce (store-bought or homemade)
  • Approximately 1/3 cup balsamic vinaigrette
  • Salt, to taste


  • Bring a pot of salted water to a boil and then cook your tortellini according to the package directions and then immediately strain
  • Place half of the pesto sauce in the bottom of the pot you just cooked the tortellini in and then add the tortellini back to the pot – add in the rest of the pesto sauce and mix well until the pasta is evenly coated in pesto
  • Add in the chopped sun dried tomatoes and corn kernels (you can add as much or as little of these ingredients, it’s up to you)
  • Lastly, pour over the balsamic vinaigrette – keep in mind that the pasta will absorb a lot of this liquid
  • Season with salt to your taste and then refrigerate until you’re ready to serve
    • I like to bring it up to room temperature before I serve and I’ll add in a little bit more vinaigrette if it needs it

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