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Italian Pesto Tortellini Salad with Veggies and Olives

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PREP TIME
10 min
COOKING TIME
15 min
TOTAL TIME
25 min
SERVINGS
6 servings
Lunch Dinner Italian
Italian Pesto Tortellini Salad with Veggies and Olives
Ingredients
  • 1 (9 ounce) package cheese tortellini
  • 1 small red bell pepper, julienned
  • 3/4 cup broccoli florets, blanched
  • 1/3 cup shredded carrots
  • 1/3 cup pitted green olives
  • 1 clove garlic, chopped
  • 1/2 cup mayonnaise
  • 1/4 cup prepared basil pesto
  • 1/4 cup milk
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1 tablespoon distilled white vinegar
  • 1 bunch fresh spinach leaves
Instructions
1
Collect all necessary components.
2
Heat a substantial container of salted water to its boiling point. Introduce tortellini into the pot and cook until it reaches a satisfactory texture, typically 7 to 8 minutes. Remove from the water and allow to relax.
3
Combine cooked tortellini with a medley of vegetables including bell pepper, broccoli, carrots, olives, and garlic in a spacious bowl.
4
Blend mayonnaise, pesto, milk, Parmesan cheese, oil, and vinegar together in a separate container. Pour this dressing over the tortellini and vegetables, then gently mix to coat them evenly.
5
To achieve optimal flavor, cover the bowl with a lid and refrigerate until chilled. Serve over fresh spinach leaves.