Name: Tortellini Pesto Salad
Prep time: 5 min
Total time: 25 min
Yield: 6
Cuisine: Italian Cuisine
Ingredients: 1 pack 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 tbsp grated Parmesan cheese; 1 tbsp olive oil; 1 tbsp distilled white vinegar; 1 bunch fresh spinach leaves

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.

Tortellini Pesto Salad

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.

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.

Tortellini Pesto Salad

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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