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Pesto Tortellini Salad

Pesto Tortellini Salad

Using a tri-color tortellini makes this dish even more colorful, but regular is great too! Lots of color, texture & flavor here! The longer it sits the better it tastes. Serves 4 as a main dish, 6-8 as a side dish.

Fresh cheese-filled tortellini, enough for 4 portions.
1/2 red onion, diced
1 cup cherry tomatoes, halved
1 cup cucumber, chopped
1/2 cup pitted black olives, quartered
1/4 cup pine nuts
1-2 Tblsp prepared pesto, depending on how strong you like it
1 tsp sugar
Olive oil
Fresh ground sea salt & black pepper

Cook the tortellini al dente in plenty of salted water. Drain, rinse under very cold running water, then drain again. Place pasta in a large bowl. Drizzle with a little olive oil, just enough to help the pasta not stick to each other, toss lightly to coat, set aside.

While pasta cooks, in another bowl, mix the pesto with the sugar. Add the chopped vegetables & olives. When cooked, add the pasta. Stir gently to coat the pasta & vegetables with the pesto dressing. Add more oil, if desired, if dressing seems too dry. Salt & pepper to taste. (Prepared pesto is very salty, so easy with the extra added salt.) Cover and sit salad in the refridgerator at least 30 minutes to 1 hour before serving. Sprinkle with pine nuts to serve.