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Honored Contributor
Posts: 10,620
Registered: ‎09-22-2010

9 ounces fresh tortellini (I used three cheese)

3/4 cup basil pesto

1/2 cup kalamata olives, cut in half

1 cup grape or cherry tomatoes, cut in half

1/4 cup toasted pine nuts

Shaved Parmesan for garnish

Fresh basil leaves for garnish

 

Bring pot of salted water to a boil and cook according to package directions.  Drain and rinse with cold water. Transfer the pasta to a large bowl and gently stir in olives, tomatoes and pesto.  Put on serving platter and sprinkle with pine nuts, parmesan cheese and fresh basil. 

 

I added a few extra tomatoes. 

 

Served this tonight for dinner.  The heat continues!!

 

 

Esteemed Contributor
Posts: 6,113
Registered: ‎04-14-2013

Yum!  You've inspired me to make a pasta salad today.  My husband would love that, and my cherry tomatoes are coming in strong right now.  Have a good day.

Cogito ergo sum
Esteemed Contributor
Posts: 7,745
Registered: ‎11-15-2011

t printed this out last evening!  Sounds soooo good!

 

Here is another one I found that you might like.  I found lots of Greek versions but this one has ingredients I like in a salad.

 

Greek Tortellini Salad

 

The classic Greek Salad gets an update by adding cheese tortellini. This salad is great for picnics, parties, potlucks, and every day meals!

Ingredients:

1 (20 ounce) package refrigerated cheese tortellini
1 1/2 cups grape tomatoes, cut in half
1 large cucumber, chopped
1 cup kalamata olives, pit removed and chopped
1/2 red onion, chopped
3/4 cup crumbled feta cheese

For the Dressing:
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 clove garlic, minced
1/2 teaspoon dried oregano
Salt and pepper, to taste

Directions:

1. Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Drain the tortellini and rinse with cold water.

2. Place the tortellini in a large bowl. Add the tomatoes, cucumber, olives, red onion, and feta cheese.

3. In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper. Pour the dressing over the salad and stir until salad is well coated. Serve immediately or place in the refrigerator.

Note-this salad will keep in the fridge for up to 3 days.

Valued Contributor
Posts: 774
Registered: ‎11-27-2010

Yummy! I love anything 'pesto'! Thanks!

Trusted Contributor
Posts: 2,621
Registered: ‎04-14-2010

Both recipes sound great, DiAnne & Zhills. I will probably combine the two and come up with my own. Thanks!