Tortellini Pesto Salad

Tortellini Pesto Salad

58
jmacsaunders 15

"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...."

Ingredients 1 h 30 m {{adjustedServings}} servings 383 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 27.3 g
  • 42%
  • Carbs:
  • 26.1g
  • 8%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 615 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

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  1. 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. Drain, and cool.
  2. In a large bowl, mix the cooked tortellini, red bell pepper, broccoli, carrots, olives, and garlic.
  3. 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.
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Reviews 58

  1. 71 Ratings

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WANDERWSH
9/22/2004

VERY GOOD I ONLY USED THE OLIVE OIL, VINEGAR WITH THE PESTO. DIDNT USE THE MILK OR MAY.

Lance
10/25/2005

Substituted 1 lg red pepper (coarse chopped), reduced broccoli & carrot by 1/4. Omitted olives (wife hates them), split the quantity of pesto between basil pesto and sundried tomato pesto, added cubed proccuito. Absolutely the best pasta salad I have ever tasted!

amyd
10/9/2005

I was looking for a pasta salad with a twist and I definitely got what I was looking for! This salad was a HUGE hit - with several people asking me for the recipe. I made it exactly to recipe, but added halved cherry tomatoes. Wonderful!