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Cooked by: Chef / Last Modified: 3/24/2004 / Course: salad / Difficulty: Easy / Preparation Time: 1-10 Minutes / Number of Servings: 6 |
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Directions: 1.) Bring a pot of lightly salted water to a boil. Place tortellini in the pot, and cook for 7 to 8 minutes, until al dente. Drain and cool.
2.) In a large bowl, mix the cooked tortellini, red bell peppers, broccoli, carrots, olives, and garlic.
3.) In a separate bowl, stir together the mayonnaise, pesto, milk, parmesan cheese, olive oil, and vinegar. Pour over tortellini and vegetables, and gently toss to coat. Cover and place in fridge for 1 hour, or until chilled. Serve over spinach leaves.
Note: Changes made during preparation.
-->omit olive oil (pesto had quite alot) and milk
Use pesto, mayo, cheese, olives, feta (crumbled) and vinegar.
-->added fresh chopped mushrooms
-->kept vegetables and tortellini separate with dressing added to pasta only until serving
Ingredients:
1 9 ounce cheese tortellini
1 small, julienned red bell pepper
3/4 fresh , florets, bite size broccoli
1/3 shredded carrot
1/3 pitted, sliced olives
1 Pound(s) chopped garlic
1/8 Quart(s) mayonnaise
1/4 prepared basil pesto
1/16 Quart(s) milk
163/2500 Pound(s) grated parmesan cheese
39/2500 Quart(s) olive oil
1/2 Ounce(s) distilled white vinegar
1 fresh spinach leaves |
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