CATEGORIES
Salad

Tortellini Pesto Salad

Prep:
0 m
Cook:
0 m
Ready in:
0 m
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Salad: Tortellini Pesto Salad
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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.
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