Tortellini Pesto Salad

Tortellini Pesto Salad

57 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    8 m
  • Ready In

    1 h 30 m
jmacsaunders
Recipe by  jmacsaunders

“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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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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 (57)

Rate This Recipe
WANDERWSH
29

WANDERWSH

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

Lance
21

Lance

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
19

amyd

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!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 383 cal
  • 19%
  • Fat
  • 27.3 g
  • 42%
  • Carbs
  • 26.1 g
  • 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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Pesto Pepper Tortellini