Spring Pesto Tortellini Salad + Weekly Menu


My days are so off….I almost missed Lily’s birthday! Though, since dogs don’t live long lives compared to us humans, I have previously stated that I’m through with celebrating her birthdays. I mean, she’s 4 now… :(

But it’s no wonder I’m confused. I was back to work for 2 short days before hopping on a train to Chicago to meet Mr. Prevention on Friday, who was returning from Brazil, for a professional networking thing-a-ma-bob in the city. It was fun, but exhausting.

The past week has been Chicago to Minneapolis to Chicago to Ohio to Michigan to Chicago and back home again. If driving through a state counts, add Indiana to that list.


We are now both home and have managed to wear yesterday’s birthday girl into the ground after a day of the dog park, running errands, and lots of love and affection. #bulldogproblems

Despite picking up a few staples while home for 36 hours last week, yesterday was a major shopping trip. For me to spend over $100, that’s a spendy trip. I blame most of that on the sirloins, the lamb, the 3 melons, and the 6 pack of Goose Island that mysteriously made it into my shopping cart. Hmmmm.

In the 36 hours I was home last week and at work, I brainstormed as to what could be made for dinner with what I had on hand…and tortellini. What can I say? I had a craving.


After first finding the tortellini (in the middle of the dry pasta aisle, who knew?), I was pleasantly surprised to find a whole wheat variety which offered up 6 grams of fiber per cup. To bulk up the slightly sinful tortellini and to get the carbohydrates down and portion up, I added some of my favorite spring veggies — asparagus and zucchini. I tossed in red onion for looks, artichokes because I had them in my pantry, and beans for some added protein and fiber to this vegetarian meal.

My super quick meal on a whim turned out pretty fantastic…if I do say so myself!

Enjoy this dish packed with spring and nutrition!


Weekly Menu: April 28th – May 2nd

Yesterday felt like Sunday…but I’m so glad it wasn’t :)

Be well,



  1. This looks delicious! I love me some tortellini and pesto!!!

  2. What kind of prepared pesto did you use? I just made this (added spinach and a few tomatoes too) w/Classico pesto. It wasn’t great- but I’m blaming the pesto itself. Given that’s the main flavor it is worth investing in a quality prepared pesto!

    • Nicole, RD says:

      Hi Braelin, I’m sorry it was lack-luster in flavor. I used homemade pesto (here’s the recipe: http://preventionrd.com/2010/06/drool-worthy-pesto/ — just don’t laugh at the photos…it’s a really old post). I find Classico’s pesto to be very oily without much basil depth. Hopefully it was just the pesto ;) If you add more pesto (and/or salt) does that help? Sometimes salt can bring our natural flavors…might be worth a shot! Thanks for your feedback :)

  3. It’s all about the basil! Err, pesto… I’ll slather pesto on anything, even on toast like it’s jelly or peanut butter. And since it’s green, I can pretend it’s healthier than those fruity jams — right? ;]

  4. Whew, sounds like a busy week! Would love this quick meal, especially with the artichokes. I hope my local grocery store starts carrying whole wheat tortellini!


  1. [...] Spring Pesto Tortellini Salad from Prevention RD [...]

  2. […] from Prevention RD came up with the yummy nutrition-packed Pesto Tortellini Salad one night when she brainstormed. She used ingredients that she had on hand and whole wheat […]

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