Recipes Salad Pasta Salad Tortellini Pasta Salad Recipes 5-Ingredient Tortellini Salad Be the first to rate & review! 0 Photos Sometimes simple things are the best. There are just 5 ingredients in this pasta salad and hardly any work! Tortellini, olives, sun-dried tomatoes, pesto sauce, and some mayonnaise for creaminess. This can be served hot or cold. Recipe by trooworld Published on July 10, 2008 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Prep Time: 5 mins Cook Time: 10 mins Additional Time: 1 hrs Total Time: 1 hrs 15 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients 1 (8 ounce) package spinach tortellini ½ cup pesto sauce 3 tablespoons mayonnaise 1 (2 ounce) can sliced black olives 6 julienned sun-dried tomatoes Directions Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Drain and rinse under cold water. Combine tortellini with pesto, mayonnaise, olives, and sun-dried tomatoes. Refrigerate for 1 hour before serving. I Made It Print Nutrition Facts (per serving) 361 Calories 28g Fat 17g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 361 % Daily Value * Total Fat 28g 36% Saturated Fat 7g 34% Cholesterol 87mg 29% Sodium 599mg 26% Total Carbohydrate 17g 6% Dietary Fiber 2g 8% Total Sugars 1g Protein 12g Vitamin C 4mg 20% Calcium 303mg 23% Iron 3mg 16% Potassium 260mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved