Italian Tortellini Pasta Salad With Basil Pesto Recipes
ITALIAN TORTELLINI PASTA SALAD WITH BASIL PESTO
Steps:
- Cook tortellini in boiling salted water as directed on the package. Drain and place in a large bowl to cool.
- Preheat oven to 400F. Arrange peppers, red onion, asparagus, and zucchini on a large parchment-lined, rimmed baking sheet. Drizzle olive oil over and season with salt and pepper.
- Roast 10-12 minutes until vegetables are al dente and not too soft. Set baking sheet aside to cool.
- While vegetables roast, make the pesto. Combine the basil, parsley, sun-dried tomatoes, pine nuts, garlic, cheese, lemon zest and juice in a food processor or blender. Pulse a few times to mix.
- With the machine running, slowly add the oil. Season to taste with salt and pepper. Makes about 1 ¼ cups.
- Add the partially roasted vegetables and cherry tomatoes to the large bowl with the tortellini.
- Pour about ¾ cup of the pesto over the mixture and gently toss to coat. You can add more pesto to your liking and serve the remaining on the side.
- Add hot pepper sauce if desired, season to taste with salt and pepper, and garnish with extra basil and parsley. (Can be made 2 days ahead. Cover and chill.) Enjoy!
Nutrition Facts : ServingSize 1 serving, Carbohydrate 33 g, Protein 14 g, Fat 20 g, SaturatedFat 4 g, Cholesterol 26 mg, Sodium 342 mg, Fiber 5 g, Sugar 6 g, Calories 360 kcal, UnsaturatedFat 12 g
CHEESE TORTELLINI PESTO PASTA SALAD
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!
Provided by Wildflour
Categories High In...
Time 40m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Cook pastas, set aside to drain and cool a bit.
- In large bowl or punch bowl, add rest of ingredients, folding gently til well mixed.
- Gently fold in pastas well.
- Adjust seasoning to taste, meaning, add more salt, parmesan, etc., til you like it.
- Serve immediately, or refrigerate.
- *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.
- This salad is best, though, room temp, or even slightly warm.
Nutrition Facts : Calories 538.8, Fat 23, SaturatedFat 8.8, Cholesterol 53.1, Sodium 889.8, Carbohydrate 63.3, Fiber 14.9, Sugar 3.4, Protein 26.1
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