Pesto Tortellini Salad
A refreshing and vibrant Pesto Tortellini Salad made with tender cheese tortellini, crisp vegetables, and a creamy pesto dressing, perfect for any meal or gathering.
Ingredients
Pasta and Vegetables
- 1 package (9-ounce) 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
- 1 bunch fresh spinach leaves For serving
Dressing
- 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
Instructions
Preparation
- Begin by gathering all your ingredients to streamline the preparation process.
- In a large pot, bring lightly salted water to a boil and cook the cheese tortellini according to package instructions (about 7 to 8 minutes), stirring occasionally.
- Once cooked, drain the tortellini and set aside to cool.
- In a large mixing bowl, combine the julienned red bell pepper, blanched broccoli florets, shredded carrots, chopped green olives, and minced garlic. Mix gently.
- In another bowl, whisk together the mayonnaise, basil pesto, milk, grated Parmesan cheese, olive oil, and distilled white vinegar until smooth.
- When the tortellini is cool, add it to the mixed vegetables and pour the dressing over. Toss everything together until well coated.
- Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.
Serving
- Arrange fresh spinach leaves on plates or in a serving bowl.
- Serve the Pesto Tortellini Salad on top of the spinach and enjoy.
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Notes
This salad can be made ahead and served cold or at room temperature. For best freshness, store the salad in an airtight container, keeping spinach separate from the salad mixture.