A bright, Mediterranean-inspired tortellini salad tossed warm with pesto, marinated artichokes, sun-dried tomatoes, spinach, feta, and herbs. It’s bold, satisfying, and ready in 20 minutes for dinners, lunches, or entertaining.
Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package directions until al dente.
Drain the tortellini very well (shake off trapped water) and transfer to a large bowl.
While the pasta cooks, halve the cherry tomatoes. Drain and chop the marinated artichoke hearts into bite-sized pieces. Drain and roughly chop the sun-dried tomatoes and capers. Dice the red onion and chop the parsley; set all aside.
Pour the pesto over the hot, drained tortellini and gently toss to coat evenly.
Add the cherry tomatoes, artichoke hearts, sun-dried tomatoes, capers, baby spinach, diced red onion, crumbled feta, and chopped parsley. Toss to combine.
Season to taste with salt, black pepper, and red pepper flakes. Serve warm, at room temperature, or chilled.