Broccoli Tortellini Salad with Arugula Pesto #WeekdaySupper

Broccoli Tortellini Salad with Arugula Pesto is a fresh pasta salad made with a nut-free arugula pesto.  This recipe can be easily doubled (or tripled), which makes it perfect for potluck season!

Broccoli Tortellini Salad with Arugula Pesto |

This Broccoli Tortellini Salad with Arugula Pesto is a unique and tasty pasta salad that is quick and easy for a weeknight or to make in advance for a potluck.  It’s a little different than what you might normally expect to find at a party, but tastes fresh, delicious and healthy!   I really love pesto-inspired recipes, but often have to avoid them due to my tree nut allergy.  However when I realized how quick it is to whip up an easy recipe for pesto at home, well that was a game changer.

To make this Broccoli Tortellini Salad is simple.  First start by cooking the pasta according to package directions.  Then steam the broccoli (I just microwave it for a few minutes, and it comes out perfect!)  Meanwhile, toss the pesto ingredients in the food processor. By the time the tortellini is cooked, everything else is ready to toss in a bowl and serve (or chill for later).  Enjoy!

Broccoli Tortellini Salad with Arugula Pesto |

Broccoli Tortellini Salad with Arugula Pesto
Yields: 2 to 3 servings
  • 1 package (9-10 ounces) fresh tortellini
  • 5 cups broccoli florets
  • 2 cloves garlic, minced
  • ¼ cup shredded Parmesan cheese
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon freshly grated lemon zest
  • pinch of salt
  • 5 ounces baby arugula
  1. Cook tortellini according to package directions. Reserve ¼ cup pasta water, drain and return to pot.
  2. While tortellini is cooking, put broccoli in a microwaveable bowl with 1 tablespoon water. Cover and cook for 2 to 3 minutes, or until to desired tenderness.
  3. Add cooked broccoli to cooked tortellini, and mix to combine.
  4. In a food processor, put garlic, cheese, oil, zest, and salt - process to combine. Add arugula and continue to process until smooth, gradually adding reserved pasta water by the tablespoonful until desired consistency is achieved.
  5. Pour pesto over tortellini and broccoli and toss to coat. Serve warm or chilled.

Sunday Supper Movement

The theme for Weekday Supper this month is Potluck.  Each weekday this month, one blogger from the group shares a recipe that is great for meals enjoyed at home or for taking to a potluck.  These recipes are for quick and easy meals easily found in a grocery store.  As always, the idea behind Weekday Supper is that Sunday Supper starts as just one day a week…and soon becomes a way of life.  Be sure to check out all of the amazing Weekday Supper inspiration  this week and enjoy!

Monday – Cinco de Mayo Wraps by Seduction in the Kitchen

Tuesday – Enchiladas Blancas by La Cocina de Leslie

Wednesday – Meatballs Stroganoff by Cookin’ Mimi

Thursday – Broccoli Tortellini Salad with Arugula Pesto by Alida’s Kitchen

Friday – Pork Adobo with Bell Peppers by Try Anything Once Culinary


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  1. Thank you for the nice recipe. Have a Great Day!

  2. I’m so happy that you used arugula! I am not very good at using arugula and making it enjoyable. 🙂 I’m saving this recipe.