The Pioneer Woman Tasty Kitchen
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Tortellini Pesto Salad

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Level: Easy

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Description

Tortellini Pasta made with crunchy vegetables and a wonderful pesto sauce. A great side dish or a hearty main dish.

Ingredients

  • 9 ounces, weight Cheese Tortellini Pasta
  • 1 whole Small Red Pepper, Julienned
  • 1 cup Broccoli Florets
  • ⅓ cups Shredded Carrots
  • ⅓ cups Sliced Olives (I Prefer The Black Ones)
  • 1 clove Garlic, Chopped
  • ½ cups Mayonnaise
  • ¼ cups Prepared Pesto (or Use Your Own From The Freezer)
  • ¼ cups Milk (added By Tsp. To Thin Out Sauce)
  • 2 Tablespoons Freshly Grated Parmesan Cheese
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Vinegar
  • 1 package Fresh Baby Spinach, Small Bag

Preparation

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 for 1 hour, until chilled. Serve over spinach leaves.

One Comment

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pattyhans on 8.30.2009

This was a great side to go with the grilled chicken we had for dinner tonight. All of us liked it – and that includes my two picky eaters! Great combination.

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