Pesto Tortellini Salad
A vibrant and flavorful salad combining cheese tortellini, fresh vegetables, and a creamy pesto dressing, perfect for a light meal or side dish.
Ingredients
Pasta
- 1 package (9-ounce) cheese tortellini Opt for fresh tortellini for better texture and flavor.
Vegetables
- 1 small red bell pepper, julienned Adds color and crunch.
- ¾ cup broccoli florets, blanched Blanch for bright color and crispness.
- ⅓ cup shredded carrots For sweetness and color.
- ⅓ cup pitted green olives Adds a briny flavor.
- 1 clove garlic, chopped Enhances the savory flavor.
- 1 bunch fresh spinach leaves Served as a bed for the salad.
Dressing
- ½ cup mayonnaise Creamy base for the dressing.
- ¼ cup prepared basil pesto For flavor and richness.
- ¼ cup milk To thin out the dressing.
- 2 tablespoons grated Parmesan cheese Adds an extra cheesy flavor.
- 1 tablespoon olive oil For richness.
- 1 tablespoon distilled white vinegar Adds acidity to balance flavors.
Instructions
Preparation
- Gather all ingredients on your counter to streamline the process.
- Bring a large pot of lightly salted water to a boil.
- Add the cheese tortellini to the boiling water and cook according to package instructions (typically 7 to 8 minutes) until al dente, stirring occasionally.
- Drain the tortellini and set aside to cool.
- In a large bowl, combine the red bell pepper, blanched broccoli, shredded carrots, green olives, and garlic.
- In another bowl, whisk together the mayonnaise, pesto, milk, Parmesan cheese, olive oil, and vinegar until smooth.
- Once cooled, add the tortellini to the mixed vegetables and drizzle the creamy dressing over the top.
- Gently toss to combine and ensure all ingredients are well coated.
- Cover and refrigerate the salad for at least 30 minutes before serving.
Serving
- Serve over a bed of fresh spinach leaves in individual bowls or a large serving dish.
- Garnish with additional grated Parmesan cheese or fresh herbs if desired.
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Notes
For variations, consider adding grilled chicken or shrimp for protein, including cherry tomatoes or zucchini for more veggies, or using different greens instead of spinach.