A wonderful pesto tortellini salad with crunchy veggies and rich pesto sauce. This recipe is so different from the Italian dressing pasta salads. Works as a main dish or a very hearty side dish for lunch.
Ingredients
- cheese tortellini: 1 pack (9 ounce pack)
- red bell pepper: 1 piece (julienned)
- broccoli florets, blanched: 0.75 cup
- carrots: 0.33333 cup (shredded)
- pitted green olives: 0.33333 cup
- clove garlic: 1 piece (chopped)
- mayonnaise: 0.5 cup
- prepared basil pesto: 0.25 cup
- milk: 0.25 cup
- Parmesan cheese: 2 Tbsp (grated)
- olive oil: 1 Tbsp
- distilled white vinegar: 1 Tbsp
- bunch fresh spinach leaves: 1 piece
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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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.
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Mix cooked tortellini, bell pepper, broccoli, carrots, olives, and garlic in a large bowl. Dotdash Meredith Food Studios
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Whisk mayonnaise, pesto, milk, Parmesan cheese, oil, and vinegar together in a separate bowl. Pour over tortellini and vegetables and gently toss to coat. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
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Cover and place in the refrigerator until chilled, about 1 hour. Serve over spinach leaves. Fabeveryday
