Alex Daynes

Spring Pesto Tortellini Salad

by

Spring weather season is upon us and I am so excited to share all of the fresh vegetable recipes and dishes that come with having warmer weather! In the excitement of 60-70 degree temperature highs, I wanted to create a recipe for something that was light, colorful, and yummy! This Spring Pesto Tortellini Salad a perfect salad for the season!

Tortellini is one of my very favorite types of pasta. Just a few days ago, we went to The Old Spaghetti Factory in Trolly Square, which is one of my favorite restaurants ever, and I got the spinach tortellini and it was to die for! It is my favorite dish on the menu, it comes with the creamy Alfredo sauce which I’m sure is full of butter and calories but it is also made with love and that makes it okay to eat, right? Having tortellini over the weekend made me more excited to share this great salad recipe with you!

One thing that I have in my kitchen that gets used more often than you would think is my Pampered Chef Measure Mix and Pour dressing maker. It is so handy to have in the kitchen because it is easy to use, it comes with measurement increments on the sides, and it has the mixer attachment hooked right to the lid! It even has dressing recipes printed on the sides readily available! If you would like to add this great kitchen gadget to your kitchen, purchase it for a loved one, or get it as a wedding gift, you can do so through the link below!
Spring Pesto Tortellini Salad

Ingredients
1 package bowtie pasta
1 package three-cheese tortellini 
1 avocado ripe
1 large cucumber, unpeeled, chopped
2 cups carrots, chopped
2 roma tomatos, chopped
2 large peppers, color of choice, chopped 
1 cup crumble feta cheese
Optional: 1 cup cherry tomatos, halved
              1 cup black olives

Dressing
1 8 oz container basil pesto sauce
2/3 cup Zesty Italian dressing
2 tablespoons olive oil
1 teaspoon minced garlic
1/8 teaspoon pepper
1/2 teaspoon salt
Start by boiling bowtie pasta and tortellini as listed on the packages.
Next, begin to prep vegetables by chopping them into bite sized pieces, cucumber, avocado, carrots, tomatoes, and peppers. 
Drain pasta and tortellini and add to a large mixing bowl. Add in the chopped vegetables and mix.

Prepare zesty pesto dressing by adding basil pesto sauce, Italian dressing, olive oil, garlic, and salt and pepper into a dressing mixer that you can purchase above or bowl. Mix until incorporated evenly. 
Pour dressing over noodles and vegetables and toss. Top with crumbly feta cheese. Let chill for 20 minutes or until ready to serve.