Tortellini Pesto Salad

Name: Tortellini Pesto Salad
Yield: 6
Ingredients: 1 (9 ounce) package cheese tortellini; 1 small red bell pepper, julienned; 3/4 cup broccoli florets, blanched; 1/3 cup shredded carrots; 1/3 cup pitted green olives; 1 clove garlic, chopped; 1/2 cup mayonnaise; 1/4 cup prepared basil pesto; 1/4 cup milk; 2 tablespoons grated Parmesan cheese; 1 tablespoon olive oil; 1 tablespoon distilled white vinegar; 1 bunch fresh spinach leaves

👥 6 servings 👁️ 34 views

Wonderful pasta salad. So different from the Italian dressing pasta salads. Very hearty side dish or main dish for lunch. Crunchy veggies and rich pesto sauce.

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🔗 Recipe adapted from AllRecipes

#Salad #Pasta

📊 At a Glance

Serves 6

Difficulty Hard

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 383

% Daily Value*

Total Fat 27.3g 35%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 615mg 27%

Total Carbohydrate 26.1g 9%

Dietary Fiber 3.5g 13%

Total Sugars 3.1g

Protein 11.2g 22%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Bring a large pot of lightly salted water to a boil.

Place tortellini in the pot, and cook for 7 to 8 minutes, until al dente.

In a large bowl, mix the cooked tortellini, red bell pepper, broccoli, carrots, olives, and garlic.

In a separate bowl, stir together the mayonnaise, pesto, milk, Parmesan cheese, olive oil, and vinegar.

Pour over the tortellini and vegetables, and gently toss to coat.

Cover, and place in the refrigerator 1 hour, until chilled.

Serve over spinach leaves.