Description
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.
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
Instructions
- Bring a large pot of lightly salted water to a boil. Place tortellini in the pot and cook until al dente
- 7 to 8 minutes. Drain and cool.
- Mix cooked tortellini
- bell pepper
- broccoli
- carrots
- olives
- and garlic in a large bowl.
- Stir together mayonnaise
- pesto
- milk
- Parmesan cheese
- oil
- and vinegar in a separate bowl. Pour over tortellini and vegetables and gently toss to coat.
- Cover and place in the refrigerator until chilled
- about 1 hour. Serve over spinach leaves.
Servings: 6