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Tortellini Pesto Salad

Rated as 4.59 out of 5 Stars
47

"Wonderful pasta salad. So different from the Italian dressing pasta salads. Very hearty side dish or main dish for lunch. Crunchy veggies and rich pesto sauce...."
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Ingredients

1 h 30 m servings 383
Original recipe yields 6 servings

Directions

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  1. Bring a large 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 pepper, broccoli, carrots, olives, and garlic.
  3. In a separate bowl, stir together the mayonnaise, pesto, milk, Parmesan cheese, olive oil, and vinegar. Pour over the tortellini and vegetables, and gently toss to coat. Cover, and place in the refrigerator 1 hour, until chilled. Serve over spinach leaves.

Nutrition Facts


Per Serving: 383 calories; 27.3 26.1 11.2 31 615 Full nutrition

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Reviews

Read all reviews 66
  1. 81 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

VERY GOOD I ONLY USED THE OLIVE OIL, VINEGAR WITH THE PESTO. DIDNT USE THE MILK OR MAY.

Most helpful critical review

If you are looking for bold pesto flavor in your salad, this may not be the recipe for you. The milk in the dressing really helps tame the bold basil flavor. I used the dressing in a tortellini ...

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VERY GOOD I ONLY USED THE OLIVE OIL, VINEGAR WITH THE PESTO. DIDNT USE THE MILK OR MAY.

Substituted 1 lg red pepper (coarse chopped), reduced broccoli & carrot by 1/4. Omitted olives (wife hates them), split the quantity of pesto between basil pesto and sundried tomato pesto, added...

I was looking for a pasta salad with a twist and I definitely got what I was looking for! This salad was a HUGE hit - with several people asking me for the recipe. I made it exactly to recipe,...

This is a good recipe, that is not so generic, like so many of your other pasta salad recipes. I followed the recipe completly, except I used roasted red peppers (from a jar) instead of the fre...

If you are looking for bold pesto flavor in your salad, this may not be the recipe for you. The milk in the dressing really helps tame the bold basil flavor. I used the dressing in a tortellini ...

Due to the amount of pesto used (and the garlic it contains), I omitted the extra clove, and it was still a bit overpowering. I wanted a unique pasta salad to splurge with, but this may not have...

This was a huge hit at a family gathering. I used tri-colored spirals instead of tortellini, jarred red bell pepper instead of fresh, and omitted the carrots and spinach. I also chopped the gree...

This was very good. My family does not like olives so, I omitted them and slightly cut down on the milk to make a thicker dressing. I just wanted a pure pasta salad so I did not add the spinac...

DELICIOUS! I didn't even wait for this salad to get cold before eating a small bowl! I followed the recipe as stated except for the olives (didn't have any). Also, my frozen tortellini cooked...