Antipasto Tortellini Pasta Salad with Basil Pesto Vinaigrette
The recipe Antipasto Tortellini Pasta Salad with Basil Pesto Vinaigrette can be made in approximately 25 minutes. This main course has 609 calories, 30g of protein, and 37g of fat per serving. For $3.02 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 6. It is brought to you by Simply Scratch. This recipe is liked by 36 foodies and cooks. If you have yellow bell pepper, olive oil, cherry tomato, and a few other ingredients on hand, you can make it. Overall, this recipe earns a not so amazing spoonacular score of 36%. If you like this recipe, take a look at these similar recipes: Antipasto Salad with Grilled Chicken and Basil Pesto Vinaigrette, Tortellini Antipasto Pasta Salad with Newman’s Own Dressing, and Grilled Veggie and Tortellini Pasta with Basil Vinaigrette.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 4 minutes
Ingredients:
16 to 18 ounces fresh cheese filled tortellini
sea salt
1/4 pound Genoa salami, diced small (or about 1 cup)
1/4 pound ham, diced small (or about 1 cup)
1 cup cherry tomato halves
1/2 cup diced bell pepper (orange, yellow and green)
1/2 cup sliced black olives
8 ounces fresh mozzarella, pearls or 1 large ball diced
1/4 cup crumbled Parmesan cheese
1/2 cup basil pesto
3 tablespoons white wine vinegar.jpg)
2 tablespoons olive oil
Equipment:
pot
mixing bowl
bowl
Cooking instruction summary:
Bring a larger pot of salted water to a boil and cook the tortellini according to the package directions. Drain and rinse with cold water. In a large mixing bowl combine the tortellini, salami, ham, tomatoes, bell pepper, olives and mozzarella. Gently toss to combine. In small bowl or jar combine the pesto, vinegar and olive oil. Pour in the desired amount of dressing into the pasta salad and season with freshly ground black pepper and 1/4 cup Parmesan cheese.
Step by step:
1. Bring a larger pot of salted water to a boil and cook the tortellini according to the package directions.
2. Drain and rinse with cold water.
3. In a large mixing bowl combine the tortellini, salami, ham, tomatoes, bell pepper, olives and mozzarella. Gently toss to combine.
4. In small bowl or jar combine the pesto, vinegar and olive oil.
5. Pour in the desired amount of dressing into the pasta salad and season with freshly ground black pepper and 1/4 cup Parmesan cheese.
Nutrition Information:
covered percent of daily need
