Indulge in a delightful culinary journey with our tantalizing pesto tortellini salad, a vibrant symphony of flavors that will elevate your taste buds to new heights. This delectable dish, brimming with an array of textures and colors, is a perfect blend of tender tortellini, aromatic pesto, and a refreshing medley of vegetables.
Embark on a sensory adventure as you savor the delicate flavors of the pesto, a vibrant sauce crafted from fresh basil, nutty pine nuts, and tangy Parmesan cheese. The pesto lovingly coats each morsel of tortellini, creating a harmonious union of flavors.
Accompanying the tortellini is a delightful ensemble of vegetables, each contributing its unique charm to the dish. Crisp bell peppers add a delightful crunch, while sun-kissed tomatoes burst with juicy sweetness. Tender baby spinach lends a touch of earthy elegance, and briny olives provide a delightful savory contrast.
To elevate this salad to an unforgettable culinary experience, we offer three tantalizing variations that cater to diverse palates and preferences. The Classic Pesto Tortellini Salad is a timeless delight, featuring a harmonious balance of flavors that will please even the most discerning palate.
For those seeking a touch of indulgence, the Sun-Dried Tomato Pesto Tortellini Salad beckons with its vibrant hues and rich, robust flavors. Sun-dried tomatoes infuse the pesto with a delightful sweetness and tang, creating a taste sensation that lingers on the tongue.
Finally, the Arugula Pesto Tortellini Salad presents a symphony of peppery arugula and zesty lemon, adding a refreshing twist to the classic pesto combination. This variation is a perfect choice for those who appreciate a vibrant and herbaceous flavor profile.
TORTELLINI PESTO SALAD
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.
Provided by Jenny Saunders
Categories Salad Vegetable Salad Recipes
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 382.8 calories, Carbohydrate 26.1 g, Cholesterol 31.3 mg, Fat 27.3 g, Fiber 3.5 g, Protein 11.2 g, SaturatedFat 6.2 g, Sodium 614.6 mg, Sugar 3.1 g
PESTO TORTELLINI SALAD
"I came up with this recipe when I tried recreating a pasta salad I had at a wedding rehearsal," says Danielle Weets of Grandview, Washington. "It's easy to make and I'm always asked to bring it to potlucks and parties."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 5 servings.
Number Of Ingredients 5
Steps:
- Cook tortellini according to package directions; drain and rinse in cold water. Place in a small bowl. Add remaining ingredients; toss to coat.
Nutrition Facts : Calories 376 calories, Fat 20g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 832mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 2g fiber), Protein 19g protein.
LAYERED TORTELLINI PESTO CHICKEN SALAD
Loads of flavor in seven lovely layers!
Provided by Betty Crocker Kitchens
Categories Lunch
Time 2h40m
Yield 8
Number Of Ingredients 10
Steps:
- Cook tortellini as directed on package, adding peas during last 4 minutes of cook time. Drain; rinse immediately with cold water. Pat with paper towels to remove moisture.
- In 3- or 4-quart clear bowl, layer the lettuce, the carrots, chicken, peas, the tortellini, and bell pepper.
- In small bowl, mix mayonnaise, pesto and buttermilk. Spread over peppers; sprinkle with parsley. Cover and refrigerate at least 2 hours until chilled or overnight. Stir just before serving.
Nutrition Facts : Calories 330, Carbohydrate 24 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 3 g, Protein 17 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 5 g, TransFat 0 g
PESTO TORTELLINI CHICKEN SALAD
If you love pesto, you'll love it even more mixed with fresh veggies and chicken in this good-for-you summer salad. -Edie DeSpain. Logan, Utah
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook tortellini according to package directions, adding peas during the last 4-5 minutes of cooking. Drain and rinse in cold water., In a large glass bowl, layer romaine, carrots, chicken, tortellini and peas, and red pepper. In a small bowl, mix mayonnaise, pesto and buttermilk. Spread over top. Sprinkle with parsley. Refrigerate until chilled.
Nutrition Facts : Calories 337 calories, Fat 13g fat (4g saturated fat), Cholesterol 62mg cholesterol, Sodium 525mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges
CHEESE TORTELLINI PESTO PASTA SALAD
This is my favorite way to make (and eat!) pasta salad in the whole world! I have been making it for years and always get asked for my recipe. So happy to share it with you all! *It makes alot, I'll warn ya, but you can make a smaller version by omitting the rotini and adding half the rest of the ingredients...but... it's highly...
Provided by Kelly Williams
Categories Salads
Time 30m
Number Of Ingredients 12
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.
TORTELLINI, CHICKEN AND PESTO SALAD
Steps:
- Preparation: 1) You may want to skip this step. I have found that I like to dry my cherry tomatoes a bit by placing them in a low heat oven-250 or so-for around an hour or more until the moisture is reduced. If the tomatoes are good this will concentrate their flavor and reduce the moisture. After the tomatoes are done you can toast the walnuts at 350. They should be done in ten minutes or so. Watch them closely. They should have a nice light crunch. 2) The next step is to blanch the green beans. I multi-task and use the same pot that I will boil the pasta. You will want them to still retain some crunch. I usually find this is about 4 minutes. Run them under cold water and set them aside so that they can dry off. I often toss them in a freezer while I am cooking the pasta. 3) Cook the pasta according to the package directions, but pull back a bit at the end. The pasta has to cool down and it will soften more as the salad mellows. 4) While the pasta is cooking prepare the chicken into small bite size chunks. 5) Mix the vegetables, chicken and pasta together. Mix the pesto and the mayonaise and lightly stir in the pasta mixture. Add the nuts. Taste and adjust seasonings, adding more pesto and mayonnaise as needed. Cover and refrigerate for at least 30 minutes. Best served within 24 hours.
TORTELLINI PESTO SALAD
Went to a BBQ and literally just used whatever I could find in the kitchen to throw together a quick and easy side dish. I now make it almost every BBQ we go to!
Provided by Christine M.
Categories Pasta Sides
Time 15m
Number Of Ingredients 8
Steps:
- 1. Cook the pasta according to the package; set aside.
- 2. Meanwhile, dice bell peppers and onion into small pieces. Quarter the tomatoes.
- 3. Mix pasta, pesto (start with 1/4 cup), and vegetables in a large bowl. Add more pesto, if desired. Add crushed red peppers and black pepper.
- 4. Cool in fridge for at least one hour before serving.
Tips:
- Fresh ingredients: Use the freshest ingredients possible, especially the basil and pine nuts. This will result in the most flavorful pesto.
- Quality pasta: Choose a high-quality pasta, such as tortellini or penne. This will help the salad hold its shape and texture.
- Don't overcook the pasta: Cook the pasta according to the package directions, but be careful not to overcook it. Overcooked pasta will be mushy and won't hold its shape well in the salad.
- Make the pesto ahead of time: Pesto can be made up to 3 days ahead of time and stored in the refrigerator. This will save you time when you're ready to assemble the salad.
- Add the pesto to the salad just before serving: This will prevent the pesto from turning the pasta green. You can also drizzle some pesto on top of the salad for a finishing touch.
Conclusion:
This pesto tortellini salad is a delicious and easy-to-make dish that is perfect for a summer meal. It's packed with fresh ingredients and has a vibrant flavor that is sure to please everyone at the table. The best part is that it can be made ahead of time, making it a great option for busy weeknights. So next time you're looking for a quick and easy meal, give this pesto tortellini salad a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #salads #pasta #dietary #pasta-rice-and-grains #ravioli-tortellini #4-hours-or-less
You'll also love