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Tortellini Salad with Homemade Pesto

Denise Christine Fuchs

Instagram: @therainboweatery |

Achern, Germany


9 oz vegan tortellini, dried & uncooked

5 oz cherry tomatoes
0.7 oz dried tomatoes, soaked in water
3.5 oz artichokes (in oil or natural)
A handful of baby spinach ̈3.5 oz vegan feta or marinated tofu
0.5 oz pine nuts



3 cups fresh basil
Juice of a small lemon
1⁄3 cup roasted pine nuts
1 small clove garlic, chopped

1⁄4 cup olive oil
1⁄3-1⁄2 tsp salt


  • For the pesto, combine all ingredients except the olive oil in a food processor/blender.

  • Pulse until evenly chopped, then add in the olive oil and blend until well combined.

  • Cook tortellini according to package instructions.

  • Cut tomatoes, dried and fresh ones, artichokes and feta/tofu into smaller pieces.

  • Add spinach and sauté if you wish (but you don’t have to).

  • Mix tortellini, pesto, veggies and tofu in a bowl and sprinkle with roasted pine nuts.

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