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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
- 1 (9 ounce) package cheese tortellini
- 1 small red bell pepper, julienned
- ¾ cup broccoli florets, blanched
- 1/3 cup shredded carrots
- 1/3 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
Directions
Step 1
Gather all ingredients.
Step 2
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.
Step 3
Mix cooked tortellini, bell pepper, broccoli, carrots, olives, and garlic in a large bowl.
Step 4
Whisk mayonnaise, pesto, milk, Parmesan cheese, oil, and vinegar together in a separate bowl. Pour over tortellini and vegetables and gently toss to coat.
Step 5
Cover and place in the refrigerator until chilled, about 1 hour. Serve over spinach leaves.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 383 | |
| % Daily Value * | |
| Total Fat27g | 35% |
| Saturated Fat6g | 31% |
| Cholesterol31mg | 10% |
| Sodium615mg | 27% |
| Total Carbohydrate26g | 9% |
| Dietary Fiber4g | 13% |
| Total Sugars3g | |
| Protein11g | |
| Vitamin C43mg | 217% |
| Calcium176mg | 14% |
| Iron2mg | 13% |
| Potassium458mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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