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Tortellini Salad with Basil Pesto

  • Prep Time: 10 minutes
  • Cook Time: 7 minutes
  • Serves: 4

A versatile salad that you can "dress up" or "dress down."


Ingredients

1-9 oz. pkg. Buitoni Cheese Tortellini, plain or spinach

1 c. fresh baby spinach

1 pkg. Cibo Naturals Basil Pesto

1/2 c. artichoke hearts, drained, coarsely chopped

1/3 c. Bella Sun Luci Sundried Tomatoes, julienne cut

1/4 c. black olives, pitted, sliced in half

1 T. white wine vinegar

1 T. extra virgin olive oil, if needed

1/4 c. freshly grated Parmesan cheese

To Prepare

Cook tortellini according to package directions. Add fresh spinach to the cooking water just before draining the pasta, so that the spinach is wilted, yet still remains green and vibrant. Drain pasta and spinach. Set aside to cool, or set in the refrigerator for a few minutes.

To the pasta, add chopped artichoke hearts, olives and sundried tomatoes. Mix in wine vinegar and basil pesto. Add Parmesan and toss well. Add olive oil, if necessary.

To Serve

Transfer pasta salad to a serving platter. Serve cold or at room temperature.

Pair with Palzonne Orvieto Classico.



Eddie's Recipe Tip:

Add steamed shrimp, Genoa salami and mini mozzarella balls for an antipasto salad.