"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pesto Tortellini Salad Recipe

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This recipe for Pesto Tortellini Salad, by , is from This is MY Cookbook!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shannon Higgins
Added: Wednesday, August 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg(9 ounces) uncooked refrigerated cheese-filled tortellini
1 medium zucchini, cut in half lengthwise and sliced
1 cup grape or cherry tomato halves
1/3 cup mayonnaise
1/4 cup prepared basil pesto
1 garlic clove, pressed
1/4 cup pine nuts or chopped walnuts, toasted.

Directions:
Directions:
1. Cook tortellini according to package directions using a 4 qt pan. drain and rinse under cold running water using large colander.
2. Meanwhile, cut zucchini in half lengthwise using Crinkle Cutter; cut into 1/4-inch-thick slices. Cut tomatoes in half.
3. In bowl combine mayonnaise, pesto and pressed garlic; mix well. Add tortellini, zucchini, tomatoes and pine nuts; mix gently. Serve immediately or cover and refrigerate until ready to serve.

Number Of Servings:
Number Of Servings:
12 servings
Preparation Time:
Preparation Time:
25 min
Personal Notes:
Personal Notes:
I also used cheese/spinach filled tortellini and I liked this better.

 

 

 

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