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30 Minute Pesto Tortellini Salad
Ingredients
  • 1 lb. refrigerated cheese tortellini
  • 8 oz. fresh asparagus trimmed and sliced into thirds
  • ½ cup pesto (homemade or store-bought)
  • 1 (14-oz.) can quartered artichoke hearts, drained
  • ⅓ cup sun-dried tomatoes packed in oil sliced (plus 2 Tbsp. oil from jar)
  • ⅓ cup sliced kalamata olives (optional)
  • 2 to 3 cups fresh arugula or baby spinach
  • 3 Tbsp. pine nuts, toasted (optional)
  • ⅓ cup shaved Parmesan cheese
  • Salt and pepper to taste
  • Extra-virgin olive oil for serving
Steps
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