Pesto Tortellini Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant pasta salad made with cheese tortellini, pesto, sun-dried tomatoes, olives, and artichoke hearts finished with a balsamic glaze. Perfect for potlucks and travels well.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 10 ounces cheese tortellini
- ½ cup chopped black olives
- ½ cup quartered marinated artichoke hearts
- ¼ cup chopped sun-dried tomatoes in oil
- ¼ cup basil pesto (homemade or storebought)
- ¼ cup chopped fresh basil
- ½ cup grated parmesan
- 1 tablespoon balsamic glaze (reduced balsamic vinegar)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 12m
- Cook
- 8m
- Sodium
- 754mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 211mg
- Calcium
- 265mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 12M
- SODIUM
- 754MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.