Tortellini and Artichoke Salad


This recipe came about when I was searching for something to make for dinner one night. I used items already in my cupboard and refrigerator. Refrigerate if not served immediately.

Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
4 servings


  • 1 (9 ounce) package refrigerated 3-cheese tortellini

  • 1 (14 ounce) can marinated artichoke hearts, quartered and liquid reserved

  • ¼ cup reduced-fat mayonnaise

  • 3 tablespoons chopped pimento peppers

  • 2 tablespoons chopped fresh parsley

  • 2 tablespoons chopped fresh basil

  • 1 tablespoon grated reduced-fat Parmesan cheese

  • 1 tablespoon Dijon mustard

  • ½ teaspoon ground black pepper

  • ¼ teaspoon salt


  1. Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water until tender, 8 to 10 minutes; drain and transfer to a bowl. Toss tortellini with 1 tablespoon artichoke heart liquid; add artichoke hearts.

  2. Whisk mayonnaise, pimento peppers, parsley, basil, Parmesan cheese, Dijon mustard, black pepper, and salt together in a bowl; gently stir mixture into tortellini mixture. Toss to coat. Add more artichoke heart liquid if desired.

Nutrition Facts (per serving)

351 Calories
16g Fat
44g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 351
% Daily Value *
Total Fat 16g 21%
Saturated Fat 4g 18%
Cholesterol 33mg 11%
Sodium 974mg 42%
Total Carbohydrate 44g 16%
Dietary Fiber 5g 19%
Total Sugars 3g
Protein 13g
Vitamin C 31mg 157%
Calcium 8mg 1%
Iron 0mg 2%
Potassium 38mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.