Description
Tortellini Pesto Salad with Feta and Sun-dried Tomatoes is an easy Pasta Salad recipe to make ahead of time and done in under 20 minutes.
Ingredients
Scale
- 1 1/2 pounds Fresh Cheese Tortellini (made with microbial rennet), cooked according to directions
- 1 cup Fresh Basil
- 1 cup Fresh Spinach
- 1/3 cup Almonds or Walnuts
- 2 cloves Garlic
- 1/2 cup Parmesan Cheese (made with microbial rennet)
- 1/4 teaspoon Salt
- 2/3 cup Extra Virgin Olive Oil
- 8 pieces Sun-dried Tomatoes In Oil, chopped
- 1/2 cup Feta Cheese (made with microbial rennet)
Instructions
- Combine: In a blender or food processor combined basil, spinach, almonds, parmesan cheese and salt.
- Pulse: Pulse until combined.
- Process: Slowly pour in extra virgin olive oil and process until smooth. Scrape sides as needed.
- Toss: Toss with cooked tortellini with pesto until coated.
- Stir: Add sun-dried tomatoes and feta cheese. Stir until evenly distributed.
- Chill: Refrigerate until cold or ready to enjoy.
Notes
Ensure all cheeses used are made with microbial rennet.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Pasta Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 780 kcal
- Sugar: 6 g
- Sodium: 840 mg
- Fat: 56 g
- Saturated Fat: 16 g
- Unsaturated Fat: 38 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 5 g
- Protein: 21 g
- Cholesterol: 65 mg
Keywords: pesto tortellini, pasta salad, sun-dried tomatoes, feta salad