CATEGORIES
Salad

Tortellini Pesto Salad

Prep:
0 m
Cook:
0 m
Ready in:
0 m
Save
Print it Pin
Share
INGREDIENTS
Servings: 6
cheese tortellini
red bell pepper, julienned
fresh broccoli florets
shredded carrots
pitted green olives
garlic, chopped
mayonnaise
prepared basil pesto
milk
grated Parmesan cheese
olive oil
distilled white vinegar
fresh spinach leaves
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.
Like this recipe? Share it with your friends via social networks or send it by email
You might also like