Saturday, September 11, 2010

Christie's Pesto Tortellini Salad

This is apparently originally a Pillsbury recipe, but I had it at Christie's house, so I attribute the recipe to her. I've modified it a bit (cut out the chicken, mayo, and buttermilk), but it's essentially the same. It's really a delicious combination plus quick, easy, and contains both veggies and protein.

J'adore: Christie's Pesto Tortellini Salad

1 package refrigerated cheese tortellini
1 cup frozen peas
mixed baby greens or salad green of choice
1 1/2 cups matchstick carrots (buy pre-packaged)
1 red bell pepper, cut into strips
1/2 cup pesto
half and half
grated parmesan-romano cheese

Cook tortellini according to package instructions. During the last 3-4 minutes of cooking, add the peas to the tortellini. Drain and rinse with cold water. Rinse and spin salad greens and divide among plates. (If you're serving this at a party you can layer in a big bowl as the original recipe instructs). Add carrot matchsticks, bell pepper strips, peas, and tortellini to salad greens. Serve with Pesto dressing.

To prepare the pesto dressing, slowly add half and half to pesto while stirring to combine. Add only enough half and half to achieve the desired consistency. Add additional grated cheese, if desired.

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