Pesto Tortellini Salad With Balsamic Vinaigrette Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Place tortellini in the pot, and cook for 7 to 8 minutes, until al dente. Drain, and cool.
• In a large bowl, mix the cooked tortellini, red bell pepper, broccoli, carrots, olives, and garlic.
• In a separate bowl, stir together the mayonnaise, pesto, milk, Parmesan cheese, olive oil, and vinegar. Pour over the tortellini and vegetables, and gently toss to coat. Cover, and place in the refrigerator 1 hour, until chilled. Serve over spinach leaves.

Steps:

• 1. Cook tortellini as directed on package and allow to cool.
• 2. In a medium bowl combine all ingredients and toss to combine. Chill for at least 1 hour or overnight.
• 3. FOR THE DRESSING-- In a small bowl combine vinegar, sugar, and garlic. Whisk consistently and slowly add the olive oil until well combined. Add salt and pepper to taste. Chill in an airtight container until ready to use.

Steps:

• Preheat oven to 450 degrees F.
• Bring a pot of salted water to a boil for the tortellini. Place the peppers in a roasting pan and roast in preheated oven, checking every 15 minutes, and turning them with tongs until the skin is fully wrinkled and charred black. White the peppers are roasting, boil tortellini until al dente, drain, and set aside to cool. Put the charred peppers into a bowl filled with a couple of inches of ice water. Once cooled, you can then use your fingers to work quickly to slip off and discard the skins of the peppers while they are in the water. Transfer them to a plate, peel away any remnants of the charred skins, slice open and remove the stem and seeds, then julienne the peppers and set aside.
• Through the feed opening of a running blender, add scallions, garlic cloves, sun-dried tomatoes, and 1/2 cup of the fresh basil leaves (packed), reserving the rest of the basil. Add the vinegar and blend until a paste is formed, then leaving the blender running, add the olive oil in a slow steady stream allowing the mixture to emulsify. Season the dressing with salt and pepper, to taste.
• Julienne the rest of the basil (except for the sprigs for garnish). Toss with the tortellini, julienned red bell peppers, and dressing. Transfer to serving dish and decorate with reserved basil sprigs. Can be served at room temperature or chilled.

Steps:

• Cook and drain tortellini as directed on package. Rinse with cold water; drain.
• In large bowl, mix vinegar, basil, oil, paprika, salt and garlic with wire whisk until well blended. Stir in carrot, broccoli, onions and tortellini until coated.

Steps:

• Toss chopped tomatoes with salt and pepper. Set aside.
• Cooked tortellini according to package directions. Drain and rinse with cold water.
• In a large bowl, combine all ingredients. Gently toss until well combined.
• Refrigerate for at least two hours or overnight.
• Serve at room temperature.