I recently made this pasta salad for a party, and it was a huge hit! I’m not always a big fan of pasta salads because I think they often lack flavor, so I wanted to load this one with flavor — basil pesto, sun-dried tomato, black olives, red onion, asparagus, cheese tortellini — and it didn’t disappoint. If you’re making this for a crowd and want to cut costs, skip the tortellini and use all rotini (or your pasta of choice).
Pesto and Sun-dried Tomato Pasta Salad
2016-06-21 05:44:02
Serves 8
Ingredients
- 1/2 lb. (8 oz.) dry rotini pasta
- 9 oz. package cheese tortellini
- 3 oz. julienned sun-dried tomatoes
- 1/2 lb. asparagus
- 1/2 cup thinly sliced red onion
- 1/4 cup sliced black olives
- 1/4 cup jarred basil pesto
- 1/2 cup mayo
- 1/4 cup grated Parmesan cheese
Instructions
- Cook pastas according to package directions. Drain and cool.
- Cut asparagus into 1-inch pieces, and steam until tender but crisp. Drain and immediately place into an ice bath to cool and keep color. Drain again when cool.
- In a small bowl, whisk together the mayo and pesto.
- In a large bowl, combine the pastas, asparagus, sun-dried tomatoes, onion, and black olives. Add the pesto mayo, and toss gently to coat evenly.
- Top with grated Parmesan cheese.
- Refrigerate until serving.
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