Pesto Tortellini Salad 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.

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.

CHEESE TORTELLINI PESTO PASTA SALAD

Steps:

• Cook pastas, set aside to drain and cool a bit.
• In large bowl or punch bowl, add rest of ingredients, folding gently til well mixed.
• Gently fold in pastas well.
• Adjust seasoning to taste, meaning, add more salt, parmesan, etc., til you like it.
• Serve immediately, or refrigerate.
• *If you make this say a day ahead of time, you'll need to "refresh" this. Just add a bit more olive oil, salt and parmesan before serving.
• This salad is best, though, room temp, or even slightly warm.

PESTO PEPPER TORTELLINI

Steps:

• Prepare tortellini according to package directions.
• Meanwhile, in a skillet, saute red pepper and garlic in butter or margarine until pepper is crisp and tender. Stir in cream and cook for 8 to 10 minutes or until slightly thickened. Add walnuts, basil and onion and heat through.
• Drain tortellini, add to sauce and toss to coat. Serve with your favorite garnish.

TORTELLINI PESTO PASTA SALAD

Steps:

• In a large pot of boiling water, cook the tortellini al dente according to the instructions on the box. Before draining, reserve about 1 cup of the cooking water and set it aside. Drain the pasta and rinse with cool water.
• In a large bowl, whisk the pesto together with ¼ cup of the reserved pasta cooking water. Add the tortellini and toss to coat evenly. If the sauce is too dry, add more of your reserved pasta water.
• Add in the tomatoes, mozzarella, and basil; toss to combine. Season with salt and pepper to taste.
• Serve immediately or refrigerate until serving. Enjoy chilled or at room temperature!

EASY TORTELLINI PESTO SALAD

Steps:

• Toss chopped tomatoes with salt and pepper. Set aside.
• Cooked tortellini according to package directions. Drain and rinse with cold water.
• In a large bowl, combine all ingredients. Gently toss until well combined.
• Refrigerate for at least two hours or overnight.
• Serve at room temperature.

BASIL PESTO TORTELLINI PASTA SALAD

Steps:

• Fill a large pan with water and season salt. Place the pan over high heat until boiling. Then add the tortellini to the hot water.
• Cook the tortellini pasta until tender (see instructions on the package). Tortellini are ready when they rise to the surface. Once the tortellini are cooked, drain them. If you are serving this salad cold: immediately refresh the cooked tortellini under cold running tap water to stop the cooking process. Let the (cooled) tortellini drain and then pour them in a large mixing bowl.
• Drizzle the tortellini with the fresh basil pesto.
• Stir the pasta salad well. Then chop up the fresh basil and add it to the pasta salad together with the crunchy pine nuts. Season with a dash of pepper and salt. Add a pinch of garlic powder as well.
• Add the salted capers, the black olives and a good drizzle of olive oil to the pasta salad.
• Stir the tortellini pasta salad well. Check the seasoning and add extra pepper, salt or garlic powder to taste if necessary. Then scoop the tortellini salad onto deep plates if you are serving it warm. Chill the pasta in the fridge for 15 minutes or longer if you are serving it cold.

PESTO CAESAR TORTELLINI PASTA SALAD

Steps:

• Cook tortellini per package directions. Drain and rinse with cool water.
• In a large bowl, combine tortellini, tomatoes, peas, parmesan cheese, pesto, and caesar dressing and toss until evenly combined.
• Serve immediately, or chill for up to 24 hours.

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.