Tortellini Pesto Pasta Salad
Servings: 5 servings
Calories: 622cal
Equipment
- Stockpot or large pot, 5 quarts
Ingredients
- 1 ½ pounds 5-cheese tortellini about 5 cups. I use the pre-cooked kind
- 1 cup nonfat Greek yogurt
- ½ cup basil pesto
- 2 Tablespoons mayonnaise
- 1 Tablespoon extra virgin olive oil
- pinch of salt and pepper
- 2 cups cherry tomatoes some cut in half, some whole
- 1 Tablespoon freshly grated parmesan cheese as garnish
- 1 Tablespoon fresh parsley chopped, as garnish
Instructions
- In a 5 quart pot, cook pasta according to package instructions; drain and rinse with cold water until cool to the touch. Set aside.1 1/2 pounds 5-cheese tortellini
- In a mixing bowl, combine yogurt, pesto, mayonnaise, olive oil, salt, and pepper. Set aside.1 cup nonfat Greek yogurt, 1/2 cup basil pesto, 2 Tablespoons mayonnaise, 1 Tablespoon extra virgin olive oil, pinch of salt and pepper
- When ready to combine, gently fold in the dressing to coat the tortellini, then fold in the tomatoes. Cover and refrigerate until ready to serve. Garnish with parmesan cheese and parsley.TIP - When you make the dressing, set aside 1/3 cup to toss the salad with just before serving, which is great if you're making it in advance.2 cups cherry tomatoes, 1 Tablespoon freshly grated parmesan cheese, 1 Tablespoon fresh parsley
Notes
- Pre-cooked tortellini works excellent here, and only takes 4 minutes to boil. You can of course use whatever kind of tortellini you prefer, however. Other pasta shapes will also work! Just about anything with some grooves or ridges to it help the pesto cling. Think cavatappi, rotini, and even bowtie (farfalle).
Nutrition
Serving: 1serving (1 cup) | Calories: 622cal | Carbohydrates: 65g | Protein: 27g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 59mg | Sodium: 897mg | Potassium: 194mg | Fiber: 6g | Sugar: 7g | Vitamin A: 873IU | Vitamin C: 15mg | Calcium: 294mg | Iron: 4mg
