How to Make Tortellini Pesto Salad - A Step-by-Step Guide

There's nothing quite like a refreshing and satisfying pasta salad on a warm summer day, and this Tortellini Pesto Salad is sure to become a new favorite in your recipe collection. This dish combines tender cheese-filled tortellini with vibrant pesto, crunchy vegetables, and zesty lemon for a burst of flavor in every bite. Whether you're hosting a picnic, barbecue, or looking for a quick and easy weeknight meal, this recipe is the perfect option.

The star of this dish is the pesto, a ...

Read more

Ingredients

  • 1 (9 ounce) package cheese tortellini
  • 1 small red bell pepper, julienned
  • ¾ cup broccoli florets, blanched
  • ⅓ cup shredded carrots
  • ⅓ cup pitted green olives
  • 1 clove garlic, chopped
  • ½ cup mayonnaise
  • ¼ cup prepared basil pesto
  • ¼ cup milk
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1 tablespoon distilled white vinegar
  • 1 bunch fresh spinach leaves

Information

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Additional Time: 1 hr
  • Total Time: 1 hr 35 mins
  • Servings: 6

  • Gather all ingredients.
  • 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.
  • Mix cooked tortellini, bell pepper, broccoli, carrots, olives, and garlic in a large bowl.
  • Whisk mayonnaise, pesto, milk, Parmesan cheese, oil, and vinegar together in a separate bowl. Pour over tortellini and vegetables and gently toss to coat.
  • Cover and place in the refrigerator until chilled, about 1 hour. Serve over spinach leaves.
  • Nutrition

    383 cal.

    • Total Fat: 27g
    • Saturated Fat: 6g
    • Cholesterol: 31mg
    • Sodium: 615mg
    • Total Carbohydrate: 26g
    • Dietary Fiber: 4g
    • Total Sugars: 3g
    • Protein: 11g
    • Vitamin C: 43mg
    • Calcium: 176mg
    • Iron: 2mg
    • Potassium: 458mg