Cheese Tortellini Pesto Pasta Salad

Kelly Williams

By
@WildfloursCottageKitchen

This is my favorite way to make (and eat!) pasta salad in the whole world! I have been making it for years and always get asked for my recipe. So happy to share it with you all! *It makes alot, I'll warn ya, but you can make a smaller version by omitting the rotini and adding half the rest of the ingredients...but... it's highly addictive, and when it's gone, you'll wish you'd made more! Enjoy!! :D (*Great for parties and picnics, too.)

(OLD photo by me)


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Comments:

Serves:

10

Prep:

20 Min

Cook:

10 Min

Ingredients

1 (14 oz.) can(s)
artichocke hearts, drained and quartered
1 (10 oz.)
container grape tomatoes, halved lengthwise
1 (6 oz.) can(s)
medium black olives, drained and halved lengthwise
1
green bell pepper, diced
1 (20 oz.) pkg
cheese-filled tortellini, cooked al dente, drained (fresh or frozen)
1/3 c
evoo, more if needed (extra virgin olive oil)
1/4 c
parmesan cheese, i use the kind in the "green can" (kraft), but you could definately use fresh finely grated
1 (8 oz.) jar(s)
basil pesto
1/2 tsp
salt, more if needed
2 tsp
minced garlic (i cheat and use the kind in the little jar as i hate chopping and grating garlic))
12 oz.
good mozzarella cheese (fresh if you like), cubed
8 oz.
(or half of a 1 lb. box) rotini noodles, cooked al dente and drained

Directions Step-By-Step

1
Cook pastas, set aside to 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 seasonings to taste, meaning, add more salt, parmesan, etc., til it's to your own liking.
5
Serve immediately, or refrigerate.
6
*If serving this much later or the next day, you'll need to "refresh" this. Just add a bit more olive oil, salt and parmesan cheese before serving as the noodles suck up the oil and seasonings a bit.
7
*This salad is best room temp or even slightly warm.

About this Recipe

Collection: Picnic Picks!
Other Tag: Quick & Easy