Best 7 Cheese Tortellini Pesto Pasta Salad Recipes

TORTELLINI PESTO PASTA SALAD

Steps:

• In a large pot of boiling water, cook the tortellini al dente according to the instructions on the box. Before draining, reserve about 1 cup of the cooking water and set it aside. Drain the pasta and rinse with cool water.
• In a large bowl, whisk the pesto together with ¼ cup of the reserved pasta cooking water. Add the tortellini and toss to coat evenly. If the sauce is too dry, add more of your reserved pasta water.
• Add in the tomatoes, mozzarella, and basil; toss to combine. Season with salt and pepper to taste.
• Serve immediately or refrigerate until serving. Enjoy chilled or at room temperature!

CHEESE TORTELLINI PESTO PASTA SALAD

Steps:

• In large bowl, add all ingredients except the tortellini, folding gently until well mixed. Cover with a plate and set aside.
• Cook tortellini in gently boiling salted water in a large saucepan or small pot according to package directions, (should only take about 3-4 minutes). Drain and rinse with cold water immediately to cool and stop cooking process.
• When cool and well drained, gently fold into pesto-veggie mixture until nicely combined.
• Adjust seasoning to taste, meaning, *add more salt, parmesan, and olive oil, until it's to your taste.
• *Salad should be on the salty side, a little oily, and very cheesy.*
• Serve immediately, or refrigerate.
• After refrigerating, or the next day, you'll need to "refresh" this. Just add a bit more olive oil, salt and parmesan before serving.
• This salad is best served room temp, or even slightly warm.

PESTO TORTELLINI SALAD

Steps:

• Cook tortellini according to package directions; drain and rinse in cold water. Place in a small bowl. Add remaining ingredients; toss to coat.

CHEESE TORTELLINI PESTO PASTA SALAD

Steps:

• 1. Cook pastas, set aside to cool a bit.
• 2. In large bowl or punch bowl, add rest of ingredients folding gently til well mixed.
• 3. Gently fold in pastas well.
• 4. Adjust seasonings to taste, meaning, add more salt, parmesan, etc., til it's to your own liking.
• 5. Serve immediately, or refrigerate.
• 6. *If serving this much later or the next day, you'll need to "refresh" this. Just add a bit more olive oil, salt and parmesan cheese before serving as the noodles suck up the oil and seasonings a bit.
• 7. *This salad is best room temp or even slightly warm.

CHEESE TORTELLINI SALAD

Steps:

• Bring a large pot of lightly salted water to a rolling boil. Cook tortellini at a boil, stirring occasionally, until the pasta floats to the top and the filling is hot, 6 to 8 minutes; drain. Rinse tortellini with cold water until completely cooled; drain and transfer to a large bowl.
• Stir pepperoni, provolone cheese, artichoke hearts, black olives, Italian-style salad dressing, dry Italian dressing mix, and black pepper with the tortellini. Add more Italian dressing just before serving, if desired.

CHEESE TORTELLINI PESTO PASTA SALAD

Steps:

• 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.

TORTELLINI PESTO SALAD

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.