Pesto Tortellini Salad
A delightful Pesto Tortellini Salad with crunchy veggies and basil pesto sauce, perfect as a main or hearty side dish.
Equipment
- large pot
- large bowl
- whisk
Ingredients
Pasta and Vegetables
- 9 ounce cheese tortellini
- 1 small red bell pepper julienned
- ¾ cup broccoli florets blanched
- ⅓ cup shredded carrots
- ⅓ cup pitted green olives
- 1 clove garlic chopped
- ½ cup mayonnaise
- ¼ cup prepared basil pesto
- ¼ cup milk
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon olive oil
- 1 tablespoon distilled white vinegar
- 1 bunch fresh spinach leaves
Instructions
Preparation Steps
- Gather all ingredients.
- Bring a large pot of lightly salted water to a boil. Place tortellini in the pot and cook until al dente, 7 to 8 minutes. Drain and cool.
- Mix cooked tortellini, bell pepper, broccoli, carrots, olives, and garlic in a large bowl.
- Whisk mayonnaise, pesto, milk, Parmesan cheese, oil, and vinegar together in a separate bowl. Pour over tortellini and vegetables and gently toss to coat.
- For best flavor results, cover and place in the refrigerator until chilled. Serve over spinach leaves.
Nutrition
Serving: 1servingCalories: 383kcalCarbohydrates: 26gProtein: 11gFat: 27gSaturated Fat: 6gCholesterol: 31mgSodium: 615mgPotassium: 458mgFiber: 4gSugar: 3gVitamin C: 43mgCalcium: 176mgIron: 2mg
Tried this recipe?Let us know how it was!