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Bonzetti's Tortellini Salad Recipe

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This recipe for Bonzetti's Tortellini Salad, by , is from The Whitehorn Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cathy Whitehorn


17 oz. small, cheese tortellini
1 can or jar quartered marinated artichoke hearts, cut in thirds
1/4 cup toasted pine nuts
1/2 cup fresh grated Parmesan cheese (or 3-cheese blend)
something red for color (red bell pepper or tomatoes)...


Whirl in blender until well mixed:

2 egg yolks
1/3 cup champagne vinegar
few grinds of black pepper
dash of sugar
1 large clove garlic
2 to 3 Tbsp. Pesto Sauce

Drizzle in:

1 cup best quality olive oil, blend well.

Add 2-3 Tbsp. Pesto sauce, blend well. Store in refrigerator.

Cook tortellini according to package directions. Drain and toss with 1 Tbsp. olive oil and a few shakes granulated garlic. Add the artichoke hearts, toasted pine nuts, Parmesan cheese and red bell pepper or tomates.

Toss lightly with about 1/2 of the dressing, eat and enjoy.

Store the rest of the sauce in the refrigerator.

Personal Notes:
Personal Notes:
This is great served either warm or chilled. Jill Emerson and I used to get this salad at Bonzetti's on our lunch hour from working at Libke, Jones & Mitchell. She's the one who got this recipe from the restaurant.




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