Pesto Tortellini Salad

Recipe View 5 mins 1. Assemble all your ingredients for a smooth cooking process. (5 minutes)

Recipe View 15 mins 2. In a large pot, bring lightly salted water to a rolling boil. Add the cheese tortellini and cook until al dente, about 7-8 minutes. Drain the tortellini immediately and rinse with cold water to stop the cooking process. Set aside to cool. (15 minutes)

Recipe View 10 mins 3. In a large mixing bowl, combine the cooked and cooled tortellini with the julienned red bell pepper, blanched broccoli florets, shredded carrots, pitted green olives, and minced garlic. (10 minutes)

Recipe View 5 mins 4. In a separate bowl, whisk together the mayonnaise, basil pesto, milk, grated Parmesan cheese, olive oil, and distilled white vinegar until smooth and well combined. (5 minutes)

Recipe View 5 mins 5. Pour the pesto dressing over the tortellini and vegetables. Gently toss to ensure all ingredients are evenly coated. (5 minutes)

Recipe View 30 mins 6. For optimal flavor, cover the bowl tightly with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld together. (30 minutes)

Recipe View 5 mins 7. Just before serving, arrange fresh spinach leaves on a platter or individual plates. Spoon the chilled Pesto Tortellini Salad over the spinach leaves. Serve chilled and enjoy! (5 minutes)