Tortellini Pesto Caprese Recipes
PESTO TORTELLINI
This is good as an appetizer, serve with toothpicks or as a very good pasta salad. I first tried this recipe for Stephanie's Bat Mitzvah.
Provided by mandabears
Categories < 30 Mins
Time 25m
Yield 24 appetizer servings, 4 serving(s)
Number Of Ingredients 8
Steps:
- Chop parsley in a blender or food processor.
- With motor still running, add pine nuts, garlic cloves, basil and salt.
- Continue processing until garlic is finely chopped.
- Slowly drizzle in olive oil.
- Then stop machine and fold in parmesan cheese.
- Cook tortellini according to package directions.
- Drain and toss with sauce.
- Serve as an appetizer at room temperature with toothpicks.
- Or serve chilled as a salad.
- Can also serve warm as a pasta dish.
Nutrition Facts : Calories 786, Fat 53.7, SaturatedFat 11.7, Cholesterol 58.7, Sodium 1172.6, Carbohydrate 56.6, Fiber 3.1, Sugar 1.6, Protein 21.9
TORTELLINI CAPRESE SALAD
Provided by Food Network Kitchen
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 0
Steps:
- Cook 1 pound cheese tortellini as the label directs; drain and rinse under cold water. Toss with 1 pint halved heirloom cherry tomatoes, 8 ounces pearl mozzarella balls, 1/2 cup chopped basil, 1/3 cup olive oil and 2 tablespoons white balsamic vinegar. Season with salt and pepper.
TORTELLINI PESTO CAPRESE RECIPE
Steps:
- Sauce: add basil, garlic, and pine nuts in food processor and pulse several times until chopped. Add olive oil and lemon juice with zest. Process until smooth and well blended. Add freshly grated parmesan and pulse a few times just to combine.
- Transfer: use rubber spatula to scrape all of the pesto sauce into a container; season with kosher salt and fresh pepper to taste. Cover airtight and chill until ready to serve.
- Cook: in pot of generously salted water, cook tortellini to al dente according to package instructions. Drain, but do not rinse. Toss with 2 tablespoons olive oil to prevent sticking.
- Combine: gently toss tortellini with mozzarella and tomatoes in a serving bowl. Add desired amount of pesto sauce. Save any leftover sauce in airtight container to keep in fridge.
Nutrition Facts : Calories 315 kcal, Sugar 1.3 g, Sodium 440.6 mg, Fat 19.9 g, SaturatedFat 5.2 g, Carbohydrate 21.4 g, Fiber 1.4 g, Protein 14.2 g, Cholesterol 26.8 mg, ServingSize 1 serving
PESTO PASTA CAPRESE SALAD
The traditional Caprese salad is modified to pasta form. The mozzarella used is a fresh mozzarella, if you use the brick style, it will not be the same. If you can't find the pearlini mozzarella, use the cieglini and cut it in half. Regular rotini pasta can be used but the cooking time will be different.
Provided by thedailygourmet
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Mix pesto, olive oil, salt, granulated garlic, and black pepper in a bowl; add rotini. Toss to coat. Fold in tomatoes, mozzarella, and fresh basil.
Nutrition Facts : Calories 168.6 calories, Carbohydrate 17.1 g, Cholesterol 10.4 mg, Fat 8.3 g, Fiber 1.1 g, Protein 6.1 g, SaturatedFat 2.8 g, Sodium 173.1 mg, Sugar 0.8 g
TORTELLINI PESTO SALAD
Wonderful pasta salad. So different from the Italian dressing pasta salads. Very hearty side dish or main dish for lunch. Crunchy veggies and rich pesto sauce.
Provided by Jenny Saunders
Categories Salad Vegetable Salad Recipes
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 382.8 calories, Carbohydrate 26.1 g, Cholesterol 31.3 mg, Fat 27.3 g, Fiber 3.5 g, Protein 11.2 g, SaturatedFat 6.2 g, Sodium 614.6 mg, Sugar 3.1 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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