Tortellini Pesto Salad

Tortellini Pesto Salad

60
jmacsaunders 19

"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...."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 30 m servings 383 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 27.3 g
  • 42%
  • Carbs:
  • 26.1g
  • 8%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 615 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. In a large bowl, mix the cooked tortellini, red bell pepper, broccoli, carrots, olives, and garlic.
  3. 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.

Reviews

60
  1. 73 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

VERY GOOD I ONLY USED THE OLIVE OIL, VINEGAR WITH THE PESTO. DIDNT USE THE MILK OR MAY.

Most helpful critical review

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 ...

VERY GOOD I ONLY USED THE OLIVE OIL, VINEGAR WITH THE PESTO. DIDNT USE THE MILK OR MAY.

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...

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,...

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 fre...

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 ...

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...

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 gree...

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 spinac...

DELICIOUS! I didn't even wait for this salad to get cold before eating a small bowl! I followed the recipe as stated except for the olives (didn't have any). Also, my frozen tortellini cooked...