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Cheese Tortellini Pesto Pasta Salad


Ingredients:

  • 1(14 ounce) can artichoke hearts, drained, quartered
  • 1(10 ounce) cont. grape tomatoes, halved lengthwise
  • 1(6 ounce) canmedium black olives, drained, sliced in half lengthwise
  • 1green bell pepper, diced
  • 1(20 ounce) package cheese-filled egg tortellini, cooked al dente, drained (fresh or frozen)
  • 1⁄3cup olive oil, more if needed
  • 1⁄4cup parmesan cheese, the kind in the can
  • 1(8 ounce) jar basil pesto
  • 1⁄2teaspoon salt, more if needed
  • 2teaspoons minced garlic
  • 12ounces mozzarella cheese, cubed
  • 8ounces half of a 1 lb. box rotini pasta, cooked al dente, drained

Directions:

  • Cook pastas, set aside to drain and cool a bit.
  • In large bowl or punch bowl, add rest of ingredients, folding gently til well mixed.
  • Gently fold in pastas well.
  • Adjust seasoning to taste, meaning, add more salt, parmesan, etc., til you like it.
  • Serve immediately, or refrigerate.
  • *If you make this say a day ahead of time, you’ll need to "refresh" this. Just add a bit more olive oil, salt and parmesan before serving.
  • This salad is best, though, room temp, or even slightly warm.

Reviews:

  • Mama Marilyn

    Mmmm! Great pasta salad! The family loved it! It was a great addition to our gathering! I added kalamata olives, some crumbled feta cheese and the juice of half a freshly squeezed lemon! Tasty! Thank you so much for sharing Wildflour.

  • Jenn_B

    So yummy! I added a 1/4 cup of balsamic vinegar and omitted the olives. Very, very easy to prepare! This is a keeper!

  • iceitup

    I love this recipe, it's amazing. It makes a TON, so be prepared! I do not add the mozzarella or green pepper when I make it. I've tried it with pesto made from the Knorr Pesto powdered package, but it wasn't as good. Sticking with the glass jar of pesto from the pasta aisle! Thanks for posting this!

  • Amber of AZ

    This is a delicious salad that you would buy from a fancy Itallian deli. I love the savory aspect and how all the ingredients marry together so well. Thanks for sharing this delicious recipe. I made this again and left out the mozzarella cheese. Still delicious five star food.

  • livingstonfran

    What a fabulous pasta salad. It is easy to make and tastes wonderful. This is going to be my standby pasta salad. I made it for Memorial Day and everyone went back for seconds and thirds. I liked it so much that I am thinking of adding chicken or shrimp to make it an entree. We truly loved it. Thank you for posting.

  • Marianneee

    this was amazing. left out the rotini pasta and halved the vege ingredients. I halved the dressing at first but ended up adding in more olive oil and pesto. Sooo good!

  • jackieblue

    Can’t believe I never got around to reviewing this. This has been my go-to base pasta salad recipe. I don’t add extra olive oil, however. To me, that dilutes the flavor. I add some balsamic vinegar or some type of homemade vinegar-based dressing. And it always needs extra. 🙂

  • marie115

    Amazing! My husband got a craving for some kind of pesto pasta dish and this was at the top of the list when I searched for it. He could not stop eating it and when he did, he could not stop talking about it. I know that I will be making this one over and over again.

  • Jenn_B

    So yummy! I added a 1/4 cup of balsamic vinegar and omitted the olives. Very, very easy to prepare! This is a keeper!

  • Chef JannaLeigh

    Outstanding and very versatile recipe. I thought the cubed mozzarella was unnecessary, there’s already plenty of cheese in this dish from the tortellini and parmesan. Try adding oil-packed sundried tomatoes too. Delish!

  • Amber of AZ

    This is a delicious salad that you would buy from a fancy Itallian deli. I love the savory aspect and how all the ingredients marry together so well. Thanks for sharing this delicious recipe. I made this again and left out the mozzarella cheese. Still delicious five star food.

  • Marianneee

    this was amazing. left out the rotini pasta and halved the vege ingredients. I halved the dressing at first but ended up adding in more olive oil and pesto. Sooo good!

  • livingstonfran

    What a fabulous pasta salad. It is easy to make and tastes wonderful. This is going to be my standby pasta salad. I made it for Memorial Day and everyone went back for seconds and thirds. I liked it so much that I am thinking of adding chicken or shrimp to make it an entree. We truly loved it. Thank you for posting.

  • marie115

    Amazing! My husband got a craving for some kind of pesto pasta dish and this was at the top of the list when I searched for it. He could not stop eating it and when he did, he could not stop talking about it. I know that I will be making this one over and over again.

  • Chef JannaLeigh

    Outstanding and very versatile recipe. I thought the cubed mozzarella was unnecessary, there’s already plenty of cheese in this dish from the tortellini and parmesan. Try adding oil-packed sundried tomatoes too. Delish!

  • jackieblue

    Can’t believe I never got around to reviewing this. This has been my go-to base pasta salad recipe. I don’t add extra olive oil, however. To me, that dilutes the flavor. I add some balsamic vinegar or some type of homemade vinegar-based dressing. And it always needs extra. 🙂

  • leigh.barth

    Loved it, with edits. I made half the tortellini (it's only me, with leftovers), didn't make the plain pasta. I used whatever veggies and add-ins I had, and used the refrigerated pesto sauce, which didn't have enough basil or garlic flavor, so I used it all. I still added some extra EVOO along with generous salt and pepper, and some minced fresh thyme (use it or throw it out!), but I used the hot pasta trick and mixed in some hot pasta water. Since this was a pasta salad I used to pick up at my favorite gourmet shop on my way home from working late in the early 90s, which had soft, fresh mozzarella, I did use some. Not the full amount, and while I heated bread I set the container of pasta with the mozzarella over the still steaming pot of hot water to soften it. Just like I remember it!

  • iceitup

    I love this recipe, it's amazing. It makes a TON, so be prepared! I do not add the mozzarella or green pepper when I make it. I've tried it with pesto made from the Knorr Pesto powdered package, but it wasn't as good. Sticking with the glass jar of pesto from the pasta aisle! Thanks for posting this!

  • Mama Marilyn

    Mmmm! Great pasta salad! The family loved it! It was a great addition to our gathering! I added kalamata olives, some crumbled feta cheese and the juice of half a freshly squeezed lemon! Tasty! Thank you so much for sharing Wildflour.

  • leigh.barth

    Loved it, with edits. I made half the tortellini (it's only me, with leftovers), didn't make the plain pasta. I used whatever veggies and add-ins I had, and used the refrigerated pesto sauce, which didn't have enough basil or garlic flavor, so I used it all. I still added some extra EVOO along with generous salt and pepper, and some minced fresh thyme (use it or throw it out!), but I used the hot pasta trick and mixed in some hot pasta water. Since this was a pasta salad I used to pick up at my favorite gourmet shop on my way home from working late in the early 90s, which had soft, fresh mozzarella, I did use some. Not the full amount, and while I heated bread I set the container of pasta with the mozzarella over the still steaming pot of hot water to soften it. Just like I remember it!

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