Tortellini Pasta Salad with Pesto
You haven't had a pasta salad like this one! So different from the usual Italian dressing pasta salads.
Ingredients
Serves: 6
- 250g cheese tortellini
- 1 small red capsicum, julienned
- 3/4 cup fresh broccoli florets
- 1/3 cup grated carrots
- 1/3 cup pitted green olives
- 1 clove garlic, chopped
- 1/2 cup mayonnaise
- 1/4 cup prepared basil pesto
- 1/4 cup (65ml) milk
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon olive oil
- 1 tablespoon distilled white vinegar
- 1 bunch fresh spinach leaves
Directions
Preparation:15min ›
Cook:8min ›
Ready in:23min
- 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 capsicum, 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.
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Reviews and Ratings
Global Ratings:
(81)
Reviews in English (67)
Absolutely yummo and a change from the usual pasta salads. Used two different tortellini's - one ricotta and spinach and one chicken and bacon. Followed dressing to a tee and made heaps! We enjoyed this for family xmas and a few extra nights after that. Keeps well. Thanks for sharing. - 02 Feb 2015
VERY GOOD I ONLY USED THE OLIVE OIL, VINEGAR WITH THE PESTO. DIDNT USE THE MILK OR MAY. - 22 Sep 2004 (Review from Allrecipes USA and Canada)
Substituted 1 lg red pepper (coarse chopped), reduced broccoli & carrot by 1/4. Omitted olives (wife hates them), split the quantity of pesto between basil pesto and sundried tomato pesto, added cubed proccuito. Absolutely the best pasta salad I have ever tasted! - 25 Oct 2005 (Review from Allrecipes USA and Canada)
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