Sunday, March 15, 2009

Tortellini Pasta Salad

I made this pasta salad for my book club dinner this past week and it was yummy! It's a great variation on a traditional pasta salad with some great flavors!

1 (14 ounce) can artichoke hearts, drained, quartered
1 (10 ounce) container grape tomatoes, halved lengthwise
1 (6 ounce) can medium black olives, drained, sliced in half lengthwise
1 (20 ounce) package fresh cheese-filled egg tortellini, cooked al dente, drained
1/3 cup olive oil, more if needed
1/4 cup fresh Parmesan cheese
1 (8 ounce) container basil pesto
1/2 teaspoon salt, more if needed
2 teaspoons minced garlic
12 ounces mozzarella cheese, cubed
8 ounces rotini pasta, cooked al dente, drained

Cook pastas, set aside to drain and cool a bit. In large bowl, add rest of ingredients, folding gently till well mixed. Gently fold in pastas well. Adjust seasoning to taste adding more salt or Parmesan to taste. Serve immediately, or refrigerate.



2 comments:

  1. This sounds YUMMMMMMY. I added it to my grocery list for today! :o)

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  2. Oh yum! I showed this to Mitch and told him that we need to make this and have it in the fridge for lunches!

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