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Tortellini Pasta Salad with sun-dried tomatoes and prosciutto

Tortellini Pasta Salad is one of the easiest meals you'll make! With the delicious ingredients in this one like sun-dried tomatoes, prosciutto and artichokes you will want to make this again and again.
5 from 11 votes
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Course: dinner
Cuisine: American, Italian
Keyword: pasta salad, summer recipes, Tortellini pasta salad
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 6 people
Author: Rachel


  • Large pot
  • Pasta strainer


Tortellini Pasta Salad

  • 20 oz Three cheese tortellini
  • 12 oz. rinsed artichoke hearts, halved or quartered When buying by the jar, you might have to buy two. I like to use the Reese brand, drain them and rinse them.
  • 1/2 - 3/4 cup sun-dried tomatoes You might have to buy two jars to get the correct amount. I recommend using jared over the dried.
  • 6 - 8 oz package of Prosciutto You can usually buy this in 3 oz. packages. If you are slicing it fresh from a deli it is just under half a pound.
  • 1/2 cup fresh peas
  • 1/2 cup fresh, chopped basil divided

Shallot Champagne Dressing

  • 1 1/2 cups extra virgin olive oil
  • 1/4 cup champagne vinegar
  • 2 Tbsp. gated shallot I like to use a lemon zester for this.
  • 3 Tbsp. fresh thyme
  • 1/2 cup Parmesan, gated small
  • 1/2 cup fresh basil, chopped
  • 3 cloves grated garlic
  • 1/2 tsp. sea salt
  • 1/4 tsp. ground black pepper
  • Pitch of red pepper flakes


  • Heat water over the stove in a large pot and add 2 tsp. of salt. When boiling, cook tortellini to package directions.
  • While the tortellini is cooking, drain and rinse the artichokes and sun-dried tomatoes. Set aside.
  • Cook the peas.
  • Chop the basil (for both portions of the recipe), grate the shallot, garlic and parmesan cheese.
  • Combine all the ingredients for the dressing and whisk or shake in a mason jar.
  • Once the pasta is done, drain it and let it cool for about 5 minutes. Then gently mix it with the other pasta ingredients.
  • Pour dressing on top and lightly mix again.
  • Top with additional basil and salt and pepper to taste. I recommend serving this warm. Enjoy!