Sunday, March 7, 2010
TORTELLINI PESTO SALAD
9 oz. package cheese tortellini
1 small red bell pepper, julienned
3/4 c. fresh broccoli florets
1/3 c. shredded carrots
1/3 c. pitted green olives
1 clove garlic, chopped
1/2 c. mayonnaise
1/4 c. pesto, store-bought or homemade
1/4 c. milk
2 T. grated Parmesan cheese
1 T. olive oil
1 T. distilled white vinegar
1 bunch fresh spinach leaves
Bring a large pot of lightly salted water to a boil. Place tortellini in the pot and cook for 7-8 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 tortellini and vegetables and gently toss to coat. Cover and place in refrigerator for one hour or until chilled. Serve over spinach leaves.
Notes: We double this recipe using a 20 oz. (or whatever size is close to that) package of tortellini. I sometimes use four cubes of frozen pesto and always quarter the green olives.
Photo notes: The salad pictured above was made by Silas as my birthday dinner of choice.