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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% | |
Cheese Tortellini Pesto Pasta Salad
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
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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- Course > Salads
- Main Ingredient > Pasta, Rice & Grains > Pasta > Ravioli/Tortellini
- Preparation > Time to Make > < 60 mins
- Dietary > High in... > High Calcium
Featured Reviews for This Recipe
From: CabinKat
On Jul 5, 2009
Made this for the 4th Cookout. I omitted the olive oil as suggested by another member, used a red bell instead of green & used heirloom grape tomatoes. My BH doesn't like mayo so this was perfect for him. We both enjoyed it very much for something different. We had it with BBQ & bacon burgers (Bobby Flay), but think it would go better with something less dramatic, like a grilled ham steak. Thanks for posting!
From: Alskann
On Jul 5, 2009
Delicious!! I made this for our annual church 4th of July picnic. There was nothing leftover. I followed the recipe except I used pitted kalamata olives. I also used grated parmesan cheese as I don't have any in the canister. I made it the night before and when I refreshed it I also squeezed some fresh lemon juice into the mix. This one is a keeper! Thanks for sharing.
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.
From: jellyko
On Jul 9, 2006
Very tasty pasta salad! I Let it chill overnite and just added a little wishbone olive oil vinegarette to wet it a bit. Thanks
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