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Cheese Tortellini with Sun-Dried Tomatoes and Pesto

A delightful dish featuring chewy cheese tortellini tossed with vibrant sun-dried tomatoes, fresh basil, and zesty pesto, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 oz cheese tortellini Fresh or dried, cooked according to package instructions
  • 8 oz mozzarella pearls For extra creaminess
  • 1 cup quartered artichoke hearts Canned or jarred
  • 1/2 cup sun-dried tomatoes, packed in oil Drained and chopped
  • 1/2 cup shredded parmesan Plus extra for garnish
  • 1/2 cup diced red onion Adds sharpness and crunch
  • 1/2 cup fresh basil Chopped, for freshness
  • 1/4 cup pesto For flavor infusion
  • to taste cracked black pepper To season

Method
 

Preparation
  1. Cook the cheese tortellini according to package instructions until al dente, then drain.
  2. In a large mixing bowl, combine the cooked tortellini, mozzarella pearls, quartered artichoke hearts, and sun-dried tomatoes.
  3. Add the shredded parmesan, diced red onion, fresh basil, and pesto to the bowl.
  4. Toss everything together until well combined.
  5. Season with cracked black pepper to taste.
  6. Serve immediately or store in the refrigerator for meal prep.

Notes

For a richer flavor, don't skimp on the fresh basil. This dish keeps well in the fridge for about 3-4 days. Reheat as needed, adding a splash of olive oil if necessary.