Tortellini Pasta Salad with
Pesto Vinaigrette
The summer months herald in picnics at the beach or gatherings at the homes of family and friends. This is the perfect dish to bring along – it has the right combination of fresh veggies and satisfying pasta.
Time: 45 minutes; Serves 6 to 8 as a side dish
- 16 oz package of tortellini pasta
- 4 cups rough chopped romaine lettuce
- 2 cups spinach leaves
- ½ cup sliced black olives
- 1/3 cup crumbled feta cheese
- 1 cup diced fresh
- 1 yellow or orange bell pepper, sliced thin
- pinch of red pepper flakes
- ¼ cup prepared pesto
- ¼ cup olive oil
- ¼ cup warm water
- ¼ cup grated Parmesan cheese
Prepare the tortellini according to package directions, drain and set aside to cool. In a salad bowl, combine the romaine and spinach, olives, feta cheese, tomato and bell pepper, top with the tortellini and sprinkle on the red pepper flakes.
To make the vinaigrette, loosen up store bought pesto by first combining the olive oil and warm water, then slowly whisking into the pesto. Add dressing to the salad, toss lightly and top with Parmesan cheese.
