pesto tortellini salad

Pesto Tortellini Salad

Side Dish | May 31, 2016 | By

In my mind Memorial weekend kicks off the start of summer. Barbecues, boating and the start of a whole new menu that includes some cold salads I haven’t seen in months. They’re like old friends, especially this Pesto Tortellini Salad — even though I haven’t seen you in months, we just pick up right where we left off. My 9 year old neighbor told me summer starts on June 9 at exactly 12 p.m. — the day and time she gets out of school for the summer which to her means long days of playing outside, keeping a vigil for the ice cream truck and staying up a little later at night. Who could argue with that?

pesto tortellini salad

Another ‘old friend’ and menu favorite is Potato Salad, which can be a bit time consuming, but worth every minute. This Pesto Tortellini Salad is a popular for a few reasons ~ beyond the fact that’s so delicious you may find yourself with a small bowl for breakfast (speaking from experience), it whips up really quickly,  doesn’t call for any mayonnaise so you can take it anywhere and I really like swapping out whatever vegetable is currently in season, though tomatoes are always a must for me in this salad. Today I chopped up some asparagus from my garden. I like using my homemade Spinach and Basil Pesto but store-bought works just fine too.

pesto tortellini salad

I recently got hooked on Buitoni’s Whole Wheat Three- Cheese Tortellini in place of their ‘regular’ tortellini. The taste is very bit as good but it packs a bigger nutritional punch with 16 grams of protein. Getting enough protein in my diet is always a challenge.

pesto tortellini salad

The ingredients for this Pesto Tortellini Salad are really simple:

  • Whole Wheat Three-Cheese Tortellini
  • Pesto
  • Olive Oil
  • Grape tomatoes
  • Red onion
  • Asparagus
  • Shredded Parmesan cheese

Bring a pot of water to a boil. While you’re waiting for the water, break off the ends of the asparagus like you normally would then chop them into about 1″ pieces. When the water is boiling. drop in the asparagus pieces and blanch for just two minutes. Use a slotted spoon and transfer the asparagus to the bowl you’ll be mixing the salad in (reserving the water in the pot) . Give the asparagus a quick rinse with very cold water to stop the cooking process, then drain it.

Back to the pot of boiling water ~ add the tortellini and cook it according to the package directions. When the tortellini is finished cooking, rinse it really well in cold water, drain it and add it to the bowl along with minced onion, pesto, Parmesan cheese, tomatoes, fresh cracked black pepper and a sprinkle of salt. As you’re gently blending so the tortellini stay intact, start adding two tablespoons of the olive oil. Taste it and adjust the salt, as needed. If necessary, add the other two tablespoons of olive oil, one at a time, then just cover and refrigerate. FYI, this salad can be made the day before. It always surprises me how fast I can make this Pesto Tortellini Salad which is perfect for those warm, sunny days when my nine year old self can’t wait for the season to begin. Gotta run ~ I think I hear the ice cream truck!

pesto tortellini salad

Pesto Tortellini Salad
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Ingredients
  1. 1 - 9 oz, package of Buitoni Whole Wheat Three-Cheese Tortellini
  2. 2 - teaspoons of finely minced red onion
  3. 1 cup of asparagus chopped into 1" pieces
  4. 1 cup of grape tomatoes, cut in half
  5. 1/2 cup of shredded Parmesan cheese
  6. 1/2 cup of Pesto, store-bought or homemade (recipe on the blog)
  7. Olive Oil (approximately 2-4 tablespoons)
  8. Salt and pepper
Instructions
  1. Bring a pot of water to a boil.
  2. Break off the ends of the asparagus, then chop into 1″ pieces.
  3. When the water is boiling. drop in the asparagus pieces and blanch for just two minutes.
  4. Use a slotted spoon and transfer the asparagus to the bowl you’ll be mixing the salad in (reserving the water in the pot) .
  5. Give the asparagus a quick rinse with very cold water to stop the cooking process, then drain it.
  6. Add the tortellini to the boiling water you blanched the asparagus and cook it according to the package directions.
  7. When the tortellini is finished cooking, rinse it really well in cold water, drain it and add it to the bowl along with minced onion, pesto, Parmesan cheese, tomatoes, fresh cracked black pepper and a sprinkle of salt.
  8. As you’re gently blending so the tortellini stay intact, start adding two tablespoons of the olive oil. If necessary, add the other two tablespoons, one at a time.
  9. Taste and adjust salt as necessary.
  10. Cover and refrigerate.
Notes
  1. This salad can be made the day before!
http://www.agoudalife.com/

Comments

  1. Leave a Reply

    JD - altamontefamily.com
    May 31, 2016

    I am in love with this Pesto Tortelleni Salad! I love pesto and tortellini and all of the ingredients you have in here! Might just have it for breakfast, too 😉 Would love to feature this Friday for HUNGRY FRIDAY!!!! This looks really, REALLY, really good! Thanks for the inspiration, Bernie! Your posts are always making us HUNGRY!

    • Leave a Reply

      Bernie
      June 1, 2016

      Oh wow ~ thank you ~ it’s one of my faves too. We could be starting a new breakfast fad 🙂 I’m thrilled and honored to be featured on HUNGRY FRIDAY again ~ I’m always in great company there. Thank you SO MUCH! Have a good day!

  2. Leave a Reply

    Mary
    May 31, 2016

    This salad looks so darn good. Love the idea of whole wheat tortellini. Pinned. Thanks for another tasty recipe. Take care……have a good week.

    • Leave a Reply

      Bernie
      June 1, 2016

      Hi Mary – I so appreciate your kind words. 🙂 Thank YOU for following along and hopefully we’ll chat later in the week!

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