Tortellini And Parsley Pesto Salad

salad.queen's picture

Sep. 16, 2011


Broccoli 8 Ounce
Parsley pesto 1/2 Cup (8 tbs)
Dried cheese filled tortellini 2 (7 Ounce Package)
Canned ripe olives 1 , drained, sliced pitted (2 1/4 Ounce Can)
Cheese 6 Ounce , cubed (Provolone Or Mozzarella)
Tomatoes 2 Medium , seeded, chopped
Pine nuts/1/2 cup broken walnuts 1/3 Cup (5.33 tbs) , toasted



1) From the broccoli, remove the leaves and tough parts of the stalks

2) Cross sectionally cut the stalks into 1/4 -inch-thick slices, then break flowerets into smaller pieces. (This should make about 2 1/2 cups total.)

3) Set broccoli aside.

4) Cook the tortellini according to package directions in a large covered saucepan.

5) Add the broccoli during the last 5 minutes of cooking the tortellini.

6) Drain.

7) Combine broccoli, tortellini, Parsley Pesto, and olives in a large bowl.

8) Toss lightly.

9) Cover and chill for 4 to 24 hours.


10) To serve, add provolone or mozzarella cheese, tomatoes, and nuts to the tortellini mixture.

11) Toss lightly to mix and serve chill.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 2