What Way To Cook Tortellini And Pesto Pasta Salad ?

What Way To Cook Tortellini And Pesto Pasta Salad ?
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– 1 (14 ounce) can artichoke hearts, drained, quartered

– 1 (10 ounce) cont. grape tomatoes, halved lengthwise

– 1 (6 ounce) canmedium black olives, drained, sliced in half lengthwise

– 1 green bell pepper, diced

– 1 (20 ounce) package cheese-filled egg tortellini, cooked al dente, drained (fresh or frozen)

– 1⁄3 cup olive oil, more if needed

– 1⁄4 cup parmesan cheese, the kind in the can

– 1 (8 ounce) jar basil pesto

– 1⁄2 teaspoon salt, more if needed

– 2 teaspoons minced garlic

– 12 ounces mozzarella cheese, cubed

– 8 ounces half of a 1 lb. box rotini pasta, cooked al dente, drained

Cooking instructions

– Cook pastas, set aside to drain and cool a bit.

– In large bowl or punch bowl, add rest of ingredients, folding gently til well mixed.

– Gently fold in pastas well.

– Adjust seasoning to taste, meaning, add more salt, parmesan, etc., til you like it.

– Serve immediately, or refrigerate.

– *If you make this say a day ahead of time, you’ll need to “refresh” this. Just add a bit more olive oil, salt and parmesan before serving.

– This salad is best, though, room temp, or even slightly warm.

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