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Nutrition Facts
Serving Size 1 (244g) Recipe makes 10 servings
Calories 542
Calories from Fat 206		(37%)
Amount Per Serving		%DV
	Total Fat 22.9g	35%
	Saturated Fat 8.3g	41%
	Monounsaturated Fat 10.4g
	Polyunsaturated Fat 2.2g
	Trans Fat 0.0g
Cholesterol 53mg		17%
Sodium 856mg		35%
Potassium 1129mg		32%
Total Carbohydrate 66.2g		22%
	Dietary Fiber 14.3g	57%
	Sugars 2.4g
Protein 24.4g		48%
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Wildflour

Cheese Lover's Only Italian-Style!

Wildflour

Cheese Tortellini Pesto Pasta Salad

Recipe #126611 | 40 min | 20 min prep | add private note

⁽¹¹²⁾ RATE IT NOW Print Recipe

By: Wildflour
Jun 20, 2005

This is most definately my FAVORITE pasta salad in the world! I have been making it for years, but never wrote it down....well...thanks to Recipezaar I'm learning to "measure", LOL!!!! Very happy to share! This recipe is for a small crowd. If making just for your family, omit the rotini, and add only as much of the rest of the ingredients (about half) that you'd like. Don't worry, it's really simple and easy!

SERVES 10 (change servings and units)

Ingredients

1 (14 ounce) can artichoke hearts, drained, quartered
1 (10 ounce) cont. grape tomatoes, halved lengthwise
1 (6 ounce) can medium black olives, drained, sliced in half lengthwise
1 green bell pepper, diced
1 (20 ounce) package cheese-filled egg tortellini, cooked al dente, drained (fresh or frozen)
1/3 cup olive oil, more if needed
1/4 cup parmesan cheese, the kind in the can
1 (8 ounce) jar basil pesto
1/2 teaspoon salt, more if needed
2 teaspoons minced garlic
12 ounces mozzarella cheese, cubed
8 ounces half of a 1 lb. box rotini pasta, cooked al dente, drained

Directions

1
Cook pastas, set aside to drain and cool a bit.
2
In large bowl or punch bowl, add rest of ingredients, folding gently til well mixed.
3
Gently fold in pastas well.
4
Adjust seasoning to taste, meaning, add more salt, parmesan, etc., til you like it.
5
Serve immediately, or refrigerate.
6
*If you make this say a day ahead of time, you'll need to "refresh" this. Just add a bit more olive oil, salt and parmesan before serving.
7
This salad is best, though, room temp, or even slightly warm.

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Featured Reviews for This Recipe

From: Tulips*n*Truffles

On Jan 25, 2010

I've been making this salad for at least 10 years (well, a very similar version) and it's very very good. I didn't change much. I use red, yellow, and orange bell peppers instead of green to add some color, and I've never ever added additional oil - I actually can't imagine what that would do other than make it greasy. I also use fresh mozzarella. I never add rotini - just up the tortellini - beautiful. I'm surprised that no one has mentioned that the pesto turns brown after it's sat for a while. Tastes amazing, just doesn't always look so great. I've used different brands - even made my own - and it always turns. If anyone has a trick to keep it green, I'd love it! Great great recipe - try it!!

0 people found this review helpful

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From: Chef #959021

On Nov 12, 2009

I have made this lots of times now and it is always a hit. I didn't add additional olive oil because the Pesto I purchased was pretty oily. They only other rec. would be to wait for the Tortellini to cool to put in the cheese so it doesn't melt

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From: Vino Girl

On Sep 24, 2006

This is really good! I made it pretty much as written, except I really didn't find the need to use much olive oil (the pesto had enough oil on its own), and I also went lighter on the cheese. Thank you for posting this.

12 people found this review helpful

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