A wonderful pesto tortellini salad. Rich pesto sauce dresses this pasta salad filled with blanched broccoli, carrots, olives, and red bell pepper.
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
383 Calories
Recipe Instructions
Step 1
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 2
Mix cooked tortellini, bell pepper, broccoli, carrots, olives, and garlic in a large bowl.
Step 3
Stir together mayonnaise, pesto, milk, Parmesan cheese, oil, and vinegar in a separate bowl. Pour over tortellini and vegetables and gently toss to coat.
Step 4
Cover and place in the refrigerator until chilled, about 1 hour. Serve over spinach leaves.