Easy Tortellini Pesto Salad
Quick to make pasta salad. This is one of my main-stay potluck recipes. Sometimes I use 3/4 cup chopped roasted red peppers in place of tomatoes.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains pasta
contains dairy
pescatarian
- salt and pepper (to taste)
- 4 tomatoes chopped and seeded
- 2 packages refrigerated cheese tortellini
- 1 (7 ounce) containerrefrigerated pesto sauce (apx.
- 2 cups cubed mozzarella cheese
- Carbohydrate 2.4108 g
- Cholesterol 0 mg
- Fat 0.123 g
- Fiber 0.738000029325485 g
- Protein 0.5412 g
- Saturated Fat 0.01722 g
- Serving Size 1 1 serving(s) (62g)
- Sodium 22.454 mg
- Sugar 1.67279997067451 g
- Trans Fat 0.03567 g
- Calories 11 calories
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.
