AuthoradminThis delish Pesto Tortellini Salad goes from prep to table in just 15 minutes! Great for lunch and summer entertaining.
'--for the pesto
2 cups fresh basil
1/2 cup freshly grated parmesan cheese
1/2 cup olive oil
1/3 cup toasted pecans
2 cloves garlic
salt and pepper to taste
for the salad
20 ounces fresh cheese tortellini, cooked to package directions
1 cup cherry or grape tomatoes, sliced in half
1/3 cup sun dried tomatoes in oil, drained
8 ounces Ciliegine (cherry sized Mozzarella)
salt and pepper to taste
1
Cook the tortellini, strain and rinse with cold water to stop the cooking and to cool it down quickly.
2
To make the pesto: Combine all the ingredients in a blender or food processor. Blend until smooth. Season to taste with salt and pepper.
3
Combine the tortellini with the pesto and fold in the tomatoes, sun dried tomatoes and Ciliegine. Season to taste with salt and pepper.
4
Serve cold or at room temperature. In a time crunch? You can make this dish the day before you wish to serve it.
CategoryBasil, Courses, Diets, Lunch, Main Course, Main Ingredients, Mozzarella, Pasta, Pesto, Salad, Sun-Dried Tomatoes, Tomatoes, Tortellini, VegetarianCuisineItalianCooking MethodBlending, Boiling
Ingredients
'--for the pesto
2 cups fresh basil
1/2 cup freshly grated parmesan cheese
1/2 cup olive oil
1/3 cup toasted pecans
2 cloves garlic
salt and pepper to taste
for the salad
20 ounces fresh cheese tortellini, cooked to package directions
1 cup cherry or grape tomatoes, sliced in half
1/3 cup sun dried tomatoes in oil, drained
8 ounces Ciliegine (cherry sized Mozzarella)
salt and pepper to taste
