Crazy for Crust · by Dorothy Kern★ 5.0 (9)
Pesto Pasta Salad with Tortellini
NUTRITION · PER SERVING25M COOK
CAL 19%·PRO 34%
CARBS 41G43% OF CAL
4G FIBER23G OTHER13G TOTAL SUGAR
FAT 18G42% OF CAL
5G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cheese tortellini and peas coated in pesto and studded with sun-dried tomatoes and pine nuts. A classic make-ahead pasta salad that pairs well with grilled meats.
sideitalianpastasaladgluten freevegetarian
View the full recipe on Crazy for Crust →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 19 ounce bag frozen cheese tortellini
- 2 cups thawed frozen peas ((optional; not pictured but delicious))
- ½ cup prepared pesto (see note)
- 1 8 ounce jar julienned sun-dried tomatoes (drained)
- 1 cup shredded parmesan cheese
- ½ cup pine nuts
At a glance
PER SERVING · TIME 25M
CAL 19%·PRO 34%
CARBS 41G43% OF CAL
4G FIBER23G OTHER13G TOTAL SUGAR
FAT 18G42% OF CAL
5G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 493mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1190mg
- Calcium
- 290mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 493MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.