Cheese Tortellini Pesto Pasta Salad

Ingredients

  • 1 (14 ounce) can artichoke hearts, drained, quartered
  • 1 (10 ounce) cont. grape tomatoes, halved lengthwise
  • 1 (6 ounce) can medium black olives, drained, sliced in half lengthwise
  • 1 green bell pepper, diced
  • 1 (20 ounce) package cheese-filled egg tortellini, cooked al dente, drained (fresh or frozen)
  • 1/3 cup olive oil, more if needed
  • ¼ cup parmesan cheese, the kind in the can
  • + 5 more ingredients
    • 1 (8 ounce) jar basil pesto
    • ½ teaspoon salt, more if needed
    • 2 teaspoons minced garlic
    • 12 ounces mozzarella cheese, cubed
    • 8 ounces half of a 1 lb. box rotini pasta, cooked al dente, drained

1 Cook pastas, set aside to drain and cool a bit. 2 In large bowl or punch bowl, add rest of ingredients, folding gently til well mixed. 3 Gently fold in pastas well. 4 Adjust seasoning to taste, meaning, add more salt, parmesan, etc., til you like it. 5 Serve immediately, or refrigerate. 6 ...

View full recipe at SpringPad

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