PESTO TORTELLINI SALAD
"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
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.
PESTO TORTELLINI
This is good as an appetizer, serve with toothpicks or as a very good pasta salad. I first tried this recipe for Stephanie's Bat Mitzvah.
Provided by mandabears
Categories < 30 Mins
Time 25m
Yield 24 appetizer servings, 4 serving(s)
Number Of Ingredients 8
Steps:
- Chop parsley in a blender or food processor.
- With motor still running, add pine nuts, garlic cloves, basil and salt.
- Continue processing until garlic is finely chopped.
- Slowly drizzle in olive oil.
- Then stop machine and fold in parmesan cheese.
- Cook tortellini according to package directions.
- Drain and toss with sauce.
- Serve as an appetizer at room temperature with toothpicks.
- Or serve chilled as a salad.
- Can also serve warm as a pasta dish.
Nutrition Facts : Calories 786, Fat 53.7, SaturatedFat 11.7, Cholesterol 58.7, Sodium 1172.6, Carbohydrate 56.6, Fiber 3.1, Sugar 1.6, Protein 21.9
30 MINUTE PESTO TORTELLINI RECIPE
Get dinner on the table in no time with this 30 minute toasted tortellini with pesto. It only requires 8 simple ingredients!
Provided by LifeMadeSimpleTeam
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- In a large pot of boiling water, cook the tortellini according to package's directions. Drain and set aside.
- Meanwhile, as the tortellini is cooking, melt the butter in a large skillet set over medium-high heat.
- Add the mushrooms and sauté for 4-5 minutes or until browned. Add the drained tortellini and cook until lightly toasted and browned around the edges. Add the garlic and cook just until fragrant.
- Remove from the heat and stir in the pesto, basil and parmesan. Serve immediately.
Nutrition Facts : ServingSize 6 serving, Calories 129 kcal, Carbohydrate 4 g, Protein 4 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 241 mg, Fiber 1 g, Sugar 1 g
TORTELLINI WITH PARMESAN CREAM SAUCE
Absolutely delicious! Cheese filled tortellini in a creamy parmesan sauce with prosciutto and peas. A fabulous entree for a romantic dinner that is fairly quick to put together.
Provided by LexingtonMom
Categories < 30 Mins
Time 28m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook tortellini according to box directions. While it cooks, be sure to assemble all the other ingredients to be at your fingertips for when the directions begin to move quickly.
- Melt butter in large pan over medium heat.
- Add cooked tortellini. Stir gently until coated with butter.
- Add cream and prosciutto ham, combining gently. Cook until mixture thickens slightly, about 5 to 8 minutes.
- Add peas, cheese, and generously pepper (to taste). Turn over several times, allowing cheese to melt before serving.
TORTELLINI PESTO SALAD
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
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
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