Pesto Tortellini Pasta Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A pasta salad made with cheese tortellini, fresh vegetables, and a basil pesto dressing. The addition of salami and pine nuts makes it hearty enough to serve cold at potlucks and picnics.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- ⅔ cup homemade pesto*
- 20 oz. cheese tortellini
- 20 oz. cherry tomatoes (halved)
- 1.5 cups sweet peas (thawed if frozen)
- ¼ red onion (mined)
- 8 oz. hard salami rounds (halved)
- 3 tablespoons pine nuts
- 8 oz. pearl mozzarella cheese
- ½ cup fresh basil (julienned)
- Salt to taste
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 5m
- Sodium
- 1396mg
- Total sugar
- 47g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 361mg
- Calcium
- 366mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1396MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.