Parmesan Filled Tortellini Pasta Salad with Sweet Red Pepper and Artichoke Hearts
From chefmeow 17 years ago
- 10 minutes to make
- Serves 4
This is so good. So many great flavors combined into one delightful dish. Can't go wrong with this one. We love it and know you will to. Enjoy.
Ingredients
- 9 ounce package refrigerated cheese filled tortellini shopping list
- 1/2 cup carrots peeled and diced shopping list
- 1/2 cup sweet red pepper diced shopping list
- 2/3 cup canned artichoke hearts drained and quartered shopping list
- 8 olives shopping list
- 2 tablespoons pesto shopping list
- 2 tablespoons olive oil shopping list
- 2 teaspoons freshly ground black pepper shopping list
- 1/4 cup parmesan cheese freshly shredded shopping list
How to make it
- Prepare tortellini according to package directions then rinse under cold water and drain well.
- Place in serving bowl.
- Cook carrots in boiling water until tender then rinse under cold water and drain.
- Add carrots, red pepper, artichokes and olives to pasta then toss with pesto.
- Add olive oil then season with black pepper.
- Refrigerate several hours to allow flavors to blend.
- Toss with shredded Parmesan cheese prior to serving.
The Rating
Reviewed by 8 people-
The long marinating time is crucial. Very nice salad indeed. I had to give it a splash of vinaigrette because the pasta soaked up all the goodness. Very nice indeed.
notyourmomma
in South St. Petersburg loved it
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Fantastic. This one oozes flavor profiles that work.
chefjeb
in Carthage loved it
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