Tortellini Pasta Salad with Sun-Dried Tomatoes and Artichokes Recipe

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Sophia Ramos Modified: March 25, 2022
Tortellini Pasta Salad with Sun-Dried Tomatoes and Artichokes Recipe

How To Make Tortellini Pasta Salad with Sun-Dried Tomatoes and Artichokes

Pasta salad is definitely a potluck staple and this recipe teaches you a new variation. Tortellini, artichokes, and tomatoes make for an all-year favorite.

Preparation: 10 minutes
Cooking: 5 minutes
Total: 15 minutes



For Tortellini Salad:

  • 20ozfresh tortellini,(1 pkg)
  • 15ozartichoke hearts,(1 jar), drained and roughly chopped
  • 6ozsun-dried tomatoes,(1 jar), drained and roughly chopped
  • 5ozfresh baby arugula
  • ½cuppine nuts,toasted
  • parmesan cheese,freshly-grated


  • ¼cupolive oil
  • 2tbspred wine vinegar,or balsamic vinegar
  • 1tspdijon mustard
  • 1clovegarlic,peeled and minced or pressed
  • ½tspblack pepper,freshly-cracked
  • ½tspfine sea salt
  • ½tspItalian Seasoning


  1. Cook the tortellini according to package directions in a large stockpot of generously-salted boiling water.  Drain the tortellini in a strainer, then rinse with cold water until the pasta has cooled.

  2. Whisk all vinaigrette ingredients together in a small bowl (or shake together in a mason jar) until combined.

  3. In a large mixing bowl, add the tortellini ingredients and vinaigrette.  Toss until evenly combined.

  4. Serve immediately, garnished with extra Parmesan cheese.  Or transfer to a food storage container and refrigerate for up to 3 days.


  • Calories: 365.15kcal
  • Fat: 21.72g
  • Saturated Fat: 3.35g
  • Trans Fat: 0.11g
  • Monounsaturated Fat: 10.39g
  • Polyunsaturated Fat: 5.76g
  • Carbohydrates: 36.85g
  • Fiber: 10.80g
  • Sugar: 15.01g
  • Protein: 12.69g
  • Cholesterol: 6.61mg
  • Sodium: 567.93mg
  • Calcium: 133.93mg
  • Potassium: 1602.39mg
  • Iron: 5.65mg
  • Vitamin A: 57.74µg
  • Vitamin C: 25.06mg
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