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–+ servings

Summer Tortellini Salad with Arugula, Sun-Dried Tomatoes, and Toasted Pine Nuts

This fresh summer tortellini salad with arugula comes together in 15 minutes with vegan tortellini, sun-dried tomatoes, artichokes, olives, and basil.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 1
Course: Salads
Cuisine: Italian
Calories: 362
Ingredients Method Nutrition Notes

Ingredients
  

For the Salad
  • 9 oz vegan tortellini about 255 g
  • 4 tablespoons vegan red pesto pesto rosso
  • 10 oil-packed sun-dried tomatoes roughly chopped
  • 10 artichoke hearts in oil roughly chopped, preferably California-grown
  • 1/2 cup black olives halved if large
  • 2 cups cherry tomatoes halved
  • 1/3 cup pine nuts about 45 g
  • 2 cups arugula lightly packed
  • 1/2 cup fresh basil leaves torn or roughly chopped
  • salt to taste
  • black pepper freshly ground, to taste

Method
 

  1. Cook the vegan tortellini in a large pot of salted boiling water according to the package directions until al dente. Drain, then set aside.
  2. While the tortellini cook, roughly chop the sun-dried tomatoes and artichoke hearts, and slice the cherry tomatoes in half.
  3. Toast the pine nuts in a dry skillet over medium heat, stirring frequently, for about 3 minutes until golden and fragrant. Do not leave the stove, as they burn easily.
  4. In a large bowl, gently combine the cooked tortellini with the red pesto, sun-dried tomatoes, artichokes, olives, arugula, and cherry tomatoes. Season with salt and pepper, then top with the toasted pine nuts and fresh basil.

Nutrition

Calories: 362kcalCarbohydrates: 34gProtein: 12gFat: 23gSaturated Fat: 3gSodium: 525mgFiber: 5gSugar: 4g

Notes

Swap arugula with baby spinach if you prefer a milder bite.
Add a pinch of red pepper flakes for a touch of heat.
For extra plant-based protein, toss in roasted chickpeas before serving.
If using dry-packed sun-dried tomatoes, rehydrate them in warm water and add a drizzle of olive oil.
This salad is best served at room temperature, so let it sit for a few minutes after tossing; for make-ahead, prep components earlier in the day and toss just before serving.
Store leftovers in an airtight container in the fridge for up to 2 days; refresh with extra arugula before serving.
Toast the pine nuts over medium heat and keep stirring, since they turn bitter if burnt.

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