Best Cheese Tortellini Pesto Pasta Salad Recipes

CHEESE TORTELLINI PESTO PASTA SALAD

Cheese Tortellini Pesto Pasta Salad image

This is most definately my FAVORITE pasta salad in the world! I have been making it for years, but never wrote it down....well...thanks to Recipezaar I'm learning to "measure", LOL!!!! Very happy to share! This recipe is for a small crowd. If making just for your family, omit the rotini, and add only as much of the rest of the ingredients (about half) that you'd like. Don't worry, it's really simple and easy!

Provided by Wildflour

Categories High In...

Time 40m

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

1 (14 ounce) can artichoke hearts, drained, quartered
1 (10 ounce) cont. grape tomatoes, halved lengthwise
1 (6 ounce) can medium 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

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.

Nutrition Facts : Calories 538.8, Fat 23, SaturatedFat 8.8, Cholesterol 53.1, Sodium 889.8, Carbohydrate 63.3, Fiber 14.9, Sugar 3.4, Protein 26.1

CHEESE TORTELLINI PESTO PASTA SALAD

Cheese Tortellini Pesto Pasta Salad image

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

Ingredients

1 (14 oz.) can(s) artichocke hearts, drained and quartered
1 (10 oz.) container grape tomatoes, halved lengthwise
1 (6 oz.) can(s) medium black olives, drained and halved lengthwise
1 green bell pepper, diced
1 (20 oz.) pkg cheese-filled tortellini, cooked al dente, drained (fresh or frozen)
1/3 c evoo, more if needed (extra virgin olive oil)
1/4 c parmesan cheese, i use the kind in the "green can" (kraft), but you could definately use fresh finely grated
1 (8 oz.) jar(s) basil pesto
1/2 tsp salt, more if needed
2 tsp minced garlic (i cheat and use the kind in the little jar as i hate chopping and grating garlic))
12 oz. good mozzarella cheese (fresh if you like), cubed
8 oz. (or half of a 1 lb. box) rotini noodles, cooked al dente and drained

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.

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