Garden Tortellini Salad with Creamy Pesto Dressing

The garden offers a bright crunch that balances the softness of cheese-filled pasta. This salad brings together the earthy depth of pesto with the sharp bite of vinegar and garlic. It is a dish that celebrates the harvest, mixing broccoli and sweet peppers with a creamy dressing that coats every fold of the tortellini. Ideal for a midday meal or a shared supper on the porch as the sun sets.

Yields: 4 servings | Prep Time: 15 minutes | Cook Time: 10 minutes | Temperature: Stovetop

Ingredients

• 1 (9-ounce) package fresh cheese filled tortellini
• 1 small sweet red pepper, cut into strips
• 3/4 cup broccoli flowerets
• 1/3 cup carrot slices
• 1/3 cup sliced pimiento-stuffed olives
• 1/2 cup mayonnaise
• 1/4 cup pesto sauce
• 1/4 cup milk
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon white vinegar
• 1 clove garlic, minced

Instructions

1. Boil: Cook the tortellini according to the package directions. Drain well and rinse immediately with cold water to stop the cooking process and cool the pasta. Drain again.
2. Combine: In a medium bowl, combine the cooled tortellini, red pepper strips, broccoli flowerets, carrot slices, and sliced olives. Set aside.
3. Whisk: In a separate bowl or jar, combine the mayonnaise, pesto sauce, milk, grated Parmesan cheese, olive oil, white vinegar, and minced garlic. Mix until the dressing is smooth and uniform.
4. Toss: Spoon the dressing over the tortellini and vegetable mixture. Toss gently to ensure everything is evenly coated.
5. Chill: Cover the bowl and refrigerate until ready to serve to allow the flavors to meld.

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Garden Tortellini Salad with Creamy Pesto Dressing

A cold pasta salad featuring cheese-filled tortellini, crisp broccoli, and sweet red peppers tossed in a rich, homemade creamy pesto dressing.

Cooking Method: Simmering Cuisine: American Courses: Lunch, Salads

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Prep Time 15 mins Cook Time 10 mins Total Time 25 mins Servings: 4 Dietary:

C Contains Dairy C Contains Egg C Contains Gluten V Vegetarian

Ingredients

Servings

• 1 package fresh cheese filled tortellini (9-ounce)
• 1 small sweet red pepper, cut into strips
• ³⁄₄ cup broccoli flowerets
• ¹⁄₃ cup carrot slices
• ¹⁄₃ cup sliced pimiento-stuffed olives
• ¹⁄₂ cup mayonnaise
• ¹⁄₄ cup pesto sauce
• ¹⁄₄ cup milk
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon white vinegar
• 1 clove garlic, minced

Instructions

Boil:

1. Cook the tortellini according to the package directions. Drain well and rinse immediately with cold water to stop the cooking process and cool the pasta. Drain again.

Combine:

1. In a medium bowl, combine the cooled tortellini, red pepper strips, broccoli flowerets, carrot slices, and sliced olives. Set aside.

Whisk:

1. In a separate bowl or jar, combine the mayonnaise, pesto sauce, milk, grated Parmesan cheese, olive oil, white vinegar, and minced garlic. Mix until the dressing is smooth and uniform.

Toss:

1. Spoon the dressing over the tortellini and vegetable mixture. Toss gently to ensure everything is evenly coated.

Chill:

1. Cover the bowl and refrigerate until ready to serve to allow the flavors to meld.

Keywords: creamy pesto pasta salad, tortellini salad, cold pasta salad, picnic recipes, vegetarian pasta salad, cottagecore cooking, garden vegetable salad, creamy pesto dressing, make ahead lunch, willowgold farms