Italian Pesto Tortellini Salad
Recipe: #25825
March 24, 2017
Categories: Salads, Meat Salad, Italian, July 4th, Labor Day, Picnic, Potluck, Fresh Tomatoes, Italian Dinner, more
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Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (203.3 g)
- Calories 386
- Total Fat - 14.7 g
- Saturated Fat - 5.6 g
- Cholesterol - 77.6 mg
- Sodium - 941.5 mg
- Total Carbohydrate - 43.1 g
- Dietary Fiber - 2.2 g
- Sugars - 3 g
- Protein - 20.6 g
- Calcium - 271.8 mg
- Iron - 3.6 mg
- Vitamin C - 7.6 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Combine the basil and cheese pesto with the vinaigrette.
Step 2
Cook the tortellini until perfectly tender (6- 7 minutes). Drain but do not rinse.
Step 3
While the tortellini is still warm, carefully toss with about 1/2 cup of the pesto mixture. Cover and refrigerate 4 to 24 hours.
Step 4
After chilling mix in salami, provolone cheese, roasted red peppers and olives. Toss carefully to combine.
Step 5
Toss with remaining pesto- vinaigrette mixture before serving. Add salt and pepper. Then top with chopped tomato and basil. Serve
Tips
No special items needed.
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