Wednesday, April 11, 2012

Cheese Tortellini Pesto Pasta Salad

I wanted to post this before Easter, but with the move, a little man trying to walk all over the place and tax season, it wasn't happening. I tried this recipe a couple months ago for a Valentine's Day party. I am always very sceptical about trying new recipes with things in it I haven't tried before, like artichoke hearts. Jake said I would like them, so I made this recipe and can I just say IT IS AMAZING!! It was the hit of the party. Everyone was taking 3rds and was complimenting me on it. The ingredient list is longer than I like, but it made a HUGE ,I MEAN HUGE, bowl. (Easily 20 servings)
Since spring is here and there is nothing better than a good pasta salad to keep things light and yummy, I thought I would share this with the rest of you guys. Like all my other recipes this is not my creation. I got this from a recipe book that is boxed up in the other room. As soon as I unpack it I will come back and rightfully acknowledge who this recipe is from.
I hope you enjoy! Check out the cute little Easter picture of Dawsen below!

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

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.


  1. Looks yummy- I will have to be trying it SOON! A geez you have such a cute kid!