- 9 oz Cheese Tortellini
- 3 oz Spinach
- 1 cup Pesto
- ½ Red Onion thinly sliced
- 1 14oz can Artichoke Hearts drained, rinsed & quartered
- 8 oz Ciliegine Mozzarella
- 1 pt Cherry Tomatoes sliced in half
Begin by bringing a large pot of water to a boil and cook tortellini according to package.
Once tortellini finishes cooking, drain and begin assembling the salad while the tortellini is still warm.
In a large bowl, combine spinach, tortellini and pesto. Stir to begin incorporating then add red onion, artichoke hearts, mozzarella and cherry tomatoes.
Stir to combine all ingredients then cover with plastic wrap and chill in the refrigerator for 30 minutes, up to overnight, before serving.
Calories: 427kcal | Carbohydrates: 27g | Protein: 18g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 49mg | Sodium: 829mg | Potassium: 293mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2804IU | Vitamin C: 23mg | Calcium: 342mg | Iron: 2mg