You are not logged in. | Log In


Is this you? Log in here.

Printer-Friendly: 3x5 | 4x6 | Letter

Pesto Tortellini Salad by

Source: Caryn Hatley

Notes from a friend who I got the recipe from: Make it the day before so the flavors mix together. Take it out of the fridge 30-60 minutes before serving to let it warm up. All amounts are estimates because I go by personal taste preferences.


1 pkg of cheese tortellini cooked, drained, cooled and lightly drizzled with olive oil to keep from sticking
1/4 to 1/2 cup of Basil Pesto
1/4 to 1/2 cup light mayo
1 cup of broccoli florets
1/2 cup frozen thawed peas
1/4 cup shredded carrots
1/4 cup chopped green olives (I used black olives)
1/4 cup shredded parmesan and/or romano cheese
Pinch of salt


Mix all ingredients together and then serve.

Back to Top