Easy Tortellini Pesto Salad Recipes

PESTO TORTELLINI SALAD

Pesto Tortellini Salad image

"I came up with this recipe when I tried recreating a pasta salad I had at a wedding rehearsal," says Danielle Weets of Grandview, Washington. "It's easy to make and I'm always asked to bring it to potlucks and parties."

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 5 servings.

Number Of Ingredients 5

Ingredients

1 package (19 ounces) frozen cheese tortellini
3/4 cup shredded Parmesan cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
5 bacon strips, cooked and crumbled
1/4 cup prepared pesto

Steps:

Cook tortellini according to package directions; drain and rinse in cold water. Place in a small bowl. Add remaining ingredients; toss to coat.

Nutrition Facts : Calories 376 calories, Fat 20g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 832mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 2g fiber), Protein 19g protein.

TORTELLINI PESTO SALAD

Tortellini Pesto Salad image

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.

Provided by Jenny Saunders

Categories Salad Vegetable Salad Recipes

Yield 6

Number Of Ingredients 13

Ingredients

1 (9 ounce) package cheese tortellini
1 small red bell pepper, julienned
¾ cup broccoli florets, blanched
⅓ cup shredded carrots
⅓ cup pitted green olives
1 clove garlic, chopped
½ cup mayonnaise
¼ cup prepared basil pesto
¼ cup milk
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
1 tablespoon distilled white vinegar
1 bunch fresh spinach leaves

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.

Nutrition Facts : Calories 382.8 calories, Carbohydrate 26.1 g, Cholesterol 31.3 mg, Fat 27.3 g, Fiber 3.5 g, Protein 11.2 g, SaturatedFat 6.2 g, Sodium 614.6 mg, Sugar 3.1 g

EASY TORTELLINI PESTO SALAD

Easy Tortellini Pesto Salad image

Quick to make pasta salad. This is one of my main-stay potluck recipes. Sometimes I use 3/4 cup chopped roasted red peppers in place of tomatoes.

Provided by Lisa1

Categories < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

4 tomatoes, chopped and seeded
salt and pepper (to taste)
2 (9 ounce) packages refrigerated cheese tortellini
1 (7 ounce) container refrigerated pesto sauce (apx. 1 cup)
2 cups cubed mozzarella cheese

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.

Nutrition Facts : Calories 95.1, Fat 6.4, SaturatedFat 3.7, Cholesterol 22.1, Sodium 178.6, Carbohydrate 3, Fiber 0.7, Sugar 1.9, Protein 6.8

EASY TORTELLINI SALAD

Easy Tortellini Salad image

A blend of spinach and three-cheese tortellini and marinated artichoke hearts. A perfect summer side dish or main dish! Try my Lite Italian Salad Dressing recipe with this salad!

Provided by Lillian

Categories Salad 100+ Pasta Salad Recipes Tortellini Pasta Salad Recipes

Time 3h25m

Yield 6

Number Of Ingredients 8

Ingredients

1 (8 ounce) package dried spinach tortellini
1 (8 ounce) package dried three-cheese tortellini
1 cup grape tomatoes, halved
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1 (6 ounce) can sliced black olives, drained
½ red onion, thinly sliced
¼ cup grated carrots
1 ½ cups oil and vinegar dressing

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spinach and three-cheese tortellini and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still slightly firm, 10 to 11 minutes.
Drain well, and allow tortellini to cool.
Toss together the tortellini, grape tomatoes, artichoke hearts, olives, red onion, carrots, and dressing in a large bowl.
Cover and refrigerate until chilled, at least 3 hours or overnight.

Nutrition Facts : Calories 304.7 calories, Carbohydrate 44.1 g, Cholesterol 64 mg, Fat 10.2 g, Fiber 3.9 g, Protein 9.5 g, SaturatedFat 2.8 g, Sodium 1477.3 mg, Sugar 18.4 g

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