This tortellini salad with olives, sun-dried tomatoes, and arugula makes such a great summer salad! It's completely vegan, insanely delicious, and just perfect for BBQs and potlucks! And all you need is 15 minutes!
4tablespoonsvegan pesto rosso (red pesto with sun-dried tomatoes)
10sun-dried tomatoes in oil, roughky chopped
10artichoke hearts in oil, roughly chopped
1/2cupblack olives
2cupscherry tomatoes, halved
1/3cuppine nuts
2cupsarugula
salt, to taste
black pepper, to taste
1/2cupfresh basil
Instructions
Cook the tortellini according to the instructions on the package. Set aside.
In the meantime, roughly chop the sun-dried tomatoes and the artichokes. Cut the cherry tomatoes into halves.
Place the pine nuts in a frying pan without oil and cook them over medium heat for about 3 minutes. Stir them frequently until golden. Pay attention and don’t leave the stove as they burn easily.
In a large bowl, combine the cooked pasta with the pesto, sun-dried tomatoes, artichokes, olives, arugula, and cherry tomatoes. Season with salt and pepper and sprinkle with the roasted pine nuts and fresh basil.
Notes
If you're not a fan or arugula, you can use baby spinach instead.
Add red pepper flakes for a bit of spiciness if you want.
If you want to change things up a bit, add roasted chickpeas for extra flavor and crunchiness. Besides, chickpeas are a great source of plant-based protein and they add lots of nutrients to this salad.