Tortellini Pesto Salad

This pesto tortellini salad with tender broccoli, shredded carrots, red pepper, basil pesto, and olives is packed with flavor and perfect for picnics.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 383 Calories

Ingredients

• 1 tablespoon distilled white vinegar
• 1 tablespoon olive oil
• 2 tablespoons grated Parmesan cheese
• 1 clove garlic, chopped
• 1 (9 ounce) package cheese tortellini
• 1 bunch fresh spinach leaves
• 1 small red bell pepper, julienned
• 0.25 cup milk
• 0.5 cup mayonnaise
• 0.75 cup broccoli florets, blanched
• 0.33333334326744 cup shredded carrots
• 0.33333334326744 cup pitted green olives
• 0.25 cup prepared basil pesto

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

Cover and place in the refrigerator until chilled, about 1 hour. Serve over spinach leaves.

Step 4

Gather all ingredients.

Step 5

Whisk mayonnaise, pesto, milk, Parmesan cheese, oil, and vinegar together in a separate bowl. Pour over tortellini and vegetables and gently toss to coat.