Easy 60 min

Pesto Tortellini Salad

asian european filipino greek italian korean mediterranean middle eastern region thai sauce side sour savory umami medium fast

Prep

25 min

Cook

35 min

Total

60 min

Ingredients (13)

1 (9 ounce) package cheese tortellini g

1 small red bell pepper, julienned g

¾ cup broccoli florets, blanched g

⅓ cup shredded carrots g

⅓ cup pitted green olives g

1 clove garlic, chopped g

½ cup mayonnaise g

¼ cup prepared basil pesto g

¼ cup milk g

2 tablespoons grated Parmesan cheese g

1 tablespoon olive oil g

1 tablespoon distilled white vinegar g

1 bunch fresh spinach leaves g

Nutrition

kcal

fat

carbs

protein

Instructions

Gather all ingredients.

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.

Mix cooked tortellini, bell pepper, broccoli, carrots, olives, and garlic in a large bowl.

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

For best flavor results, cover and place in the refrigerator until chilled. Serve over spinach leaves.