Italian Pesto Tortellini Salad

6-8
Servings
4-24h
Prep Time
0m
Cook Time
4h
Ready In


""

Original recipe yields 6-8 servings
OK

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 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 & Variations


No special items needed.

Related