Cheesetortellinipestopastasalad Recipes

PESTO TORTELLINI SALAD

Steps:

• Cook tortellini according to package directions; drain and rinse in cold water. Place in a small bowl. Add remaining ingredients; toss to coat.

CHEESE TORTELLINI PESTO PASTA SALAD

Steps:

• In large bowl, add all ingredients except the tortellini, folding gently until well mixed. Cover with a plate and set aside.
• Cook tortellini in gently boiling salted water in a large saucepan or small pot according to package directions, (should only take about 3-4 minutes). Drain and rinse with cold water immediately to cool and stop cooking process.
• When cool and well drained, gently fold into pesto-veggie mixture until nicely combined.
• Adjust seasoning to taste, meaning, *add more salt, parmesan, and olive oil, until it's to your taste.
• *Salad should be on the salty side, a little oily, and very cheesy.*
• Serve immediately, or refrigerate.
• After refrigerating, or the next day, you'll need to "refresh" this. Just add a bit more olive oil, salt and parmesan before serving.
• This salad is best served room temp, or even slightly warm.

EASY PESTO TORTELLINI PASTA SALAD

Steps:

• Bring a large pot of salted water to boil. Add tortellini and cook for 1 and 1/2 minutes. Do not over cook!
• Drain and rinse under cold water until cool.
• Place tortellini in a large serving bowl. Add in pesto, tomatoes, cheese, and onion. Toss well to coat.
• Serve at once, or cover and place in the fridge for up to 5 days.

TORTELLINI PESTO SALAD

Steps:

• 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.