Ingredients
6
6 servings
- •1 (9 ounce) package cheese tortellini
- •1 small red bell pepper, julienned
- •0.75 cup broccoli florets, blanched
- •0.33333334326744 cup shredded carrots
- •0.33333334326744 cup pitted green olives
- •1 clove garlic, chopped
- •0.5 cup mayonnaise
- •0.25 cup prepared basil pesto
- •0.25 cup milk
- •2 tablespoons grated Parmesan cheese
- •1 tablespoon olive oil
- •1 tablespoon distilled white vinegar
- •1 bunch fresh spinach leaves
Instructions
- Gather all ingredients.
- Bring a large pot of lightly salted water to a boil. Place tortellini in the pot and cook until al dente, 7 to 8 minutes. Drain and cool.
- Mix cooked tortellini, bell pepper, broccoli, carrots, olives, and garlic in a large bowl.
- Whisk mayonnaise, pesto, milk, Parmesan cheese, oil, and vinegar together in a separate bowl. Pour over tortellini and vegetables and gently toss to coat.
- Cover and place in the refrigerator until chilled, about 1 hour. Serve over spinach leaves.
Nutritional Facts
Per 6 servings
- Calories: 383
- Carbohydrate: 26g
- Fat: 27g
- Fiber: 4g
- Protein: 11g
- Sugar: 3g
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