Pesto Tortellini Salad
Description
This tortellini pasta salad with basil pesto, tender broccoli, carrots, red pepper, and olives is loaded with Italian flavors and perfect for picnics.
Ingredients
•
1 (9 ounce) package cheese tortellini
•
1 small red bell pepper, julienned
•
3/4 cup broccoli florets, blanched
•
1/3 cup shredded carrots
•
1/3 cup pitted green olives
•
1 clove garlic, chopped
•
1/2 cup mayonnaise
•
1/4 cup prepared basil pesto
•
1/4 cup milk
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2 tablespoons grated Parmesan cheese
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1 tablespoon olive oil
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1 tablespoon distilled white vinegar
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1 bunch fresh spinach leaves
Directions
1
Gather all ingredients.
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.
3
Mix cooked tortellini, bell pepper, broccoli, carrots, olives, and garlic in a large bowl.
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.
5
For best flavor results, cover and place in the refrigerator until chilled. Serve over spinach leaves.