Tortellini Pesto And Broccoli Salad Recipes

TORTELLINI WITH PESTO & BROCCOLI

Steps:

• Bring a large pan of water to the boil. Add the broccoli, cook for 2 mins, then add the tortellini and cook for 2 mins, or according to pack instructions. Drain everything, gently rinse under cold water until cool, then tip into a bowl. Toss with the pesto, pine nuts and balsamic vinegar. Add the tomatoes, pack into containers and chill. Let the salad get to room temperature during the morning to get the most flavour from the tomatoes and pesto.

PESTO TORTELLINI SALAD

Steps:

• Cook tortellini according to package directions; drain and rinse in cold water. Place in a small bowl. Add remaining ingredients; toss to coat.

BROCCOLI AND TORTELLINI SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water.
• In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing.
• In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad, and toss.

TORTELLINI PESTO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Place tortellini in the pot, and cook for 7 to 8 minutes, until al dente. Drain, and cool.
• In a large bowl, mix the cooked tortellini, red bell pepper, broccoli, carrots, olives, and garlic.
• In a separate bowl, stir together the mayonnaise, pesto, milk, Parmesan cheese, olive oil, and vinegar. Pour over the tortellini and vegetables, and gently toss to coat. Cover, and place in the refrigerator 1 hour, until chilled. Serve over spinach leaves.

TORTELLINI-BROCCOLI SALAD

Steps:

• In tightly covered container, shake all vinaigrette ingredients.
• Cook and drain tortellini as directed on package. Rinse with cold water; drain.
• In large glass or plastic bowl, mix carrot, broccoli, onions and vinaigrette. Add tortellini; toss until evenly coated. Cover and refrigerate at least 1 hour to blend flavors but no longer than 24 hours.

TORTELLINI, PESTO AND BROCCOLI SALAD

Steps:

• Bringa large pan of water to the boil.
• Add the broccoli, cook for 2 minutes then add the tortellini and cook according to pack instructions.
• Drain everything, gently rinse under cold water until cool then tip into a bowl.
• Toss with the pesto, pine nuts and balsamic vinegar.
• Add the tomatoes, pack into containes and chill.
• Bring to room temp before serving.

EASY TORTELLINI PESTO SALAD

Steps:

• Toss chopped tomatoes with salt and pepper. Set aside.
• Cooked tortellini according to package directions. Drain and rinse with cold water.
• In a large bowl, combine all ingredients. Gently toss until well combined.
• Refrigerate for at least two hours or overnight.
• Serve at room temperature.