Pesto Tortellini Pasta Salad with Asparagus & Cherry Tomatoes

pasta / dairy free / vegan / meat free / gluten fee / quick meals / meal prep

An easy meal prepped Tortellini Pasta Salad with delicious homemade Pesto and packed with Asparagus and Cherry Tomatoes!

Pasta salad is always one of my favorite quick and easy dishes to make if I need to meal prep or I just don’t want to spend so much time in the kitchen. This one uses my homemade pesto which is dairy free and loaded with protein and healthy fats, as well as getting in more veggies by adding ripe cherry tomatoes and blanched asparagus. It really couldn’t be easier.

You can use any of our favorite tortellini. I like to sometimes use a vegan “cheese” tortellini when I want to completely cut out the dairy. Or sometimes I will use a gluten free tortellini if I want to cut down on the gluten. It’s totally your call!

Here are the Ingredients for this Pesto Tortellini Pasta Salad:

• Vegetables - Asparagus, Cherry Tomatoes, Garlic, Lemon, Basil

• Seasonings - Salt, Pepper

• Pantry - Olive Oil, Walnuts, Pine Nuts, Tortellini

More Delicious Pasta Recipes You’ll Love:

• Autumn Tortellini Soup

• Lemon Basil Ricotta Pasta

• Super Green Pasta

• Creamy Pesto Pasta

Yield 4

Author Casey Cheek

Prep time

5 Min

Cook time

10 Min

Total time

15 Min

Print

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Pesto Tortellini Pasta Salad with Asparagus & Cherry Tomatoes

This pesto tortellini pasta salad is the perfect meal prep recipe and packed with nutrients, protein and healthy fats.

Ingredients

Tortellini Pasta Salad

• 9 oz tortellini (can use dairy free, gluten free, or regular)
• 1 cup cherry tomatoes, sliced in half
• 1 cup asparagus, cut into 1" pieces
• 1/2 cup Homemade Dairy-Free Pesto (see below)
• Juice from 1/2 lemon

Homemade Dairy-Free Pesto

• 1 1/2 cup packed, fresh basil
• 1/4 up walnuts
• 2 tbsp pine nuts
• 1/4 cup olive oil
• 1 large garlic clove
• Salt and pepper to taste

Instructions

1. Cook the tortellini according to package directions.
2. Bring a small-medium pot of water to boil for asparagus. Once boiling, add in the asparagus and lower heat slightly. Cook for 3-4 minutes. Strain and add the asparagus to an ice bath for 5 minutes to stop the cooking. Strain and pat dry.
3. Make the pesto by blending all the listed ingredients. If it needs to be smoother, add in another tbsp of olive oil.
4. In a large mixing bowl, add the tortellini, asparagus, halved cherry tomatoes, and pesto. Mix well and serve or store for up to 3 days.

Notes

Gluten Free: use gluten free tortellini

Vegan: use dairy-free tortellini

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