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.

If you’ve found value in these recipes and wish to help keep this little corner of the internet quiet and ad-free, please consider Buying Me a Coffee. Your support keeps the hearth warm and allows me to continue sharing these traditions without the distraction of ads.