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  • Writer's pictureMike Roberts

Pesto Tortellini Salad

Ingredients 4 cups frozen cheese tortellini ½ bunch asparagus, cut into 2-inch pieces ½ cup pesto 1 pint cherry tomatoes, halved 8 oz. fresh Mozzarella cheese, cubed

Directions Bring large pot of water to a boil, and cook tortellini according to package instructions. Reserve pot of boiling water, and use slotted spoon to transfer tortellini to colander. Rinse with cold water. Set aside in large bowl.

Add asparagus to reserved pot of boiling water. Cook for 3 minutes. Remove from water and place in ice bath to stop cooking.

After asparagus has cooled, add all ingredients to bowl of tortellini and stir. Serve warm immediately, or chill and serve later.

Serves 4-6

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