Tortellini Pesto Salad
Salad, Side Dish
Ingredients
1 (9 ounce) package cheese tortellini
1 small red bell pepper, julienned
1 cup broccoli florets, blanched
1/2 cup shredded carrots
⅓ cup pitted green olives
1 clove garlic, chopped
½ cup mayonnaise
¼ cup prepared basil pesto
1 Tablespoons milk
2 Tablespoons grated Parmesan cheese
1 Tablespoon olive oil
1 Tablespoon distilled white vinegar
1 bunch fresh spinach leaves
Directions
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.
Notes
This was good and Jill liked this. Would be fine adding even more peppers, carrots and broccoli. The recipe here reflects me increasing the amount of broccoli and carrots and cutting the milk in half.
Nutrition
Per Serving: 383 calories; protein 11.2g; carbohydrates 26.1g; fat 27.3g; cholesterol 31.3mg; sodium 614.6mg. Full Nutrition