Recipe by jmacsaunders
"Wonderful pasta salad. So different from the Italian dressing pasta salads. Very hearty side dish or main dish for lunch. Crunchy veggies and rich pesto sauce...."
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1 (9 ounce) package
red bell pepper, julienned
fresh broccoli florets
pitted green olives
prepared basil pesto
grated Parmesan cheese
distilled white vinegar
fresh spinach leaves
VERY GOOD I ONLY USED THE OLIVE OIL, VINEGAR WITH THE PESTO. DIDNT USE THE MILK OR MAY.
If you are looking for bold pesto flavor in your salad, this may not be the recipe for you. The milk in the dressing really helps tame the bold basil flavor. I used the dressing in a tortellini salad with ingredients I had on hand. I used artichokes, roasted red pepper, kalamata, and sun-dried tomato. I like the addition of the spinach leaves so I threw them in. Makes for a pretty salad. I like the dressing, it was good because it was more on the mild side and more suitable for a wide range of taste buds.
Substituted 1 lg red pepper (coarse chopped), reduced broccoli & carrot by 1/4. Omitted olives (wife hates them), split the quantity of pesto between basil pesto and sundried tomato pesto, added cubed proccuito. Absolutely the best pasta salad I have ever tasted!
I was looking for a pasta salad with a twist and I definitely got what I was looking for! This salad was a HUGE hit - with several people asking me for the recipe. I made it exactly to recipe, but added halved cherry tomatoes. Wonderful!
This is a good recipe, that is not so generic, like so many of your other pasta salad recipes. I followed the recipe completly, except I used roasted red peppers (from a jar) instead of the fresh ones, and I ommited the olives.
It was tasty and I received compliments on it from some very picky and not so darring diners. Thanks for the recipe and everyone else who submits recipes, reviews and hints.
Due to the amount of pesto used (and the garlic it contains), I omitted the extra clove, and it was still a bit overpowering. I wanted a unique pasta salad to splurge with, but this may not have been worth the calories to us. Nice to try something different, though!
This was a huge hit at a family gathering. I used tri-colored spirals instead of tortellini, jarred red bell pepper instead of fresh, and omitted the carrots and spinach. I also chopped the green olives so they were spread around nicely in the pasta and not overpowering. I omitted all the dairy except for what was in the pesto, and used balsamic vinegar instead of white so it wasn't too tart. This version wasn't too heavy but still had a unique flavor that had everyone asking for the recipe.
This was very good. My family does not like olives so, I omitted them and slightly cut down on the milk to make a thicker dressing. I just wanted a pure pasta salad so I did not add the spinach but I'm sure it would taste fine with it. The only other thing I did was to add 6 slices of crisp crumbled bacon... very yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
Tortellini Pesto Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 245
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