Whew, Labor Day is already here and gone? How did that happen? I already started turning on my oven, as the wee ones and I made cherry granola and chocolate chip cookies this morning. But since you’ve seen those recipes already, I’m headed for something else I made this weekend.
Back to school has been busy, but we’re still trying to eat at home and find things that will make good leftovers, especially since my husband is a little particular about them (he refused to eat the leftover quinoa for lunch today, for example). This is one of my favorites though, since it comes together so easily but doesn’t really taste like you’re cheating!
How to Make Mediterranean Tortellini Pasta Salad
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Start by making your pesto (yum!). Wash and dry the basil, then rip off the thick stems and place them in the Cuisinart with the garlic. Pulse to chop. Add 1/2 cup of the pine nuts and pulse until you have a lovely green mass. Turn it on again, and slowly drizzle in the olive oil. Very slowly. Once it’s emulsified, add the Parmesan and mix to blend. Then, set the pesto aside.
Prepare the tortellini according to the package directions, making sure that you do not overcook it. You want it al dente so it absorbs the remaining flavors. While the tortellini is cooking, chop the onion, and prepare the remaining items — chopping the olives, tomatoes, and artichokes.
While the tortellini is still hot (don’t rinse it once you drain it!), add the pesto and vegetables, as well as the remaining 1/2 cup of pine nuts. This is a very forgiving recipe, so add more or less of the various ingredients as you desire. Refrigerate overnight before serving.
Enjoy!
Mediterranean Tortellini Pasta Salad
Ingredients
- 20 ounces Three Cheese Tortellini frozen
- 2 ounces basil
- 3/4 cup olive oil
- 3 cloves garlic
- 1 cup Parmesan grated
- 1 cup toasted pine nuts separated
- 1 cup Kalamata olives pitted and halved
- 3/4 cup sundried tomatoes chopped
- 14 ounces artichokes chopped
- 1/3 cup red onion minced
Instructions
- Start by making your pesto. Wash and dry the basil, then rip off the thick stems and place them in the Cuisenart with the garlic. Pulse to chop.2 ounces basil, 3 cloves garlic
- Add 1/2 cup of the pine nuts and pulse until you have a lovely green mass. Turn it on again, and slowly drizzle in the olive oil. Once it’s emulsified, add the Parmesan and mix to blend. Then, set the pesto aside.3/4 cup olive oil, 1 cup toasted pine nuts, 1 cup Parmesan
- Prepare the tortellini according to the package directions, making sure that you do not overcook it. You want it al dente so it absorbs the remaining flavors. While the tortellini is cooking, chop the onion, and prepare the remaining items — chopping the olives, tomatoes, and artichokes.20 ounces Three Cheese Tortellini
- While the tortellini is still hot, add the pesto and vegetables, as well as the remaining 1/2 cup of pine nuts. This is a very forgiving recipe, so add more or less of the various ingredients as you desire. Refrigerate overnight before serving.1 cup Kalamata olives, 3/4 cup sundried tomatoes, 14 ounces artichokes, 1/3 cup red onion
Notes
- Don’t use canned Parmesan cheese.
- Don’t rinse your tortellini once you drained it.
- Make sure to refrigerate overnight before serving.
- For more tips and tricks, be sure to read the full article above.
Nutrition
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That does sound good!
Sounds super yummy and Mediterranean! Awesome!
I am finally back to cooking and have missed it SO much. Last night I made my homemade spaghetti sauce (which is really more a bolognese than a marinara) and hubby complained because I served it with corkscrews instead of spaghetti noodles. (The corkscrews hold the sauce a LOT better). Men!
Roxane – Ohhh yeah, that's always a good combination. Yum!
Lisa – Most definitely! I hope you enjoy.
Angela – Pseudo mediterranean anyway 🙂 And YES you have to choose your pasta around the type of sauce you're having. Men is right!