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This Pesto Tortellini Pasta Salad is made with a vegan red pepper pesto, tomatoes & arugula. A great vegan side dish for a BBQ | ThisSavoryVegan.com

Pesto Tortellini Pasta Salad

Print Recipe
This Pesto Tortellini Pasta Salad is made with a vegan red pepper pesto, tomatoes & arugula. A great vegan side dish for a BBQ!
Course Main Course, Side Dish
Cuisine Italian
Keyword bbq sides, pasta, pasta salad, pesto, side dish, spring, summer, tortellini
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 8
Calories 325

Equipment

Ingredients

FOR THE PESTO

  • 2 whole roasted red peppers from a jar, drained
  • 1 cup basil packed
  • 2 cloves garlic peeled
  • 1/3 cup sunflower seeds shelled, or sub pine nuts
  • 1/4 cup vegan parmesan
  • 1/4 cup sun-dried tomatoes
  • salt & pepper to taste
  • 1/3-1/2 cup olive oil

FOR THE PASTA SALAD

Instructions

  • Add all of the pesto ingredients (except for the oil) to a food processor. Blend until a paste starts to form. Scrape down the sides and with the motor running, add oil until your desired consistency is reached. Taste and adjust the seasonings as needed. Set aside.
  • Bring a large pot of water to a boil. Add the tortellini and cook according to the package instructions. It should only take a couple minutes - be sure not to overcook them. Drain and rinse with cold water.
  • To assemble, add the tortellini, arugula, tomatoes, shallot, and lemon juice to a large bowl. Add the pesto (to taste) and stir until combined - this makes a lot of pesto, so you can reserve some on the side if you don't want to use it all.
  • Serve immediately, or chill in the fridge. Top with torn basil right before serving.

Video

Nutrition

Calories: 325kcal | Carbohydrates: 38g | Protein: 10g | Fat: 16g