Fourth of July Recipe
At our fabulous 4th of July party 🇺🇸💙☀️, we had the pleasure of meeting Deb! ❤️ She brought a delicious tortellini pesto salad! It was soooooo good! 😋 Here is the receipt for my pasta pesto fans!
Deb’s Tortellini Pesto Salad Recipe:
Ingredients:
Optional- Artichoke Hearts (if you have on hand, chop these and add them too)
Directions:
Cook 2 bags of Tortellini (follow directions on bag).
Afterwards, let it cool (ideally, leave them in fridge overnight).
After pasta is cool, add jar of tomatoes (drain the oil from the jar). Pour in pesto and start mixing. Keep adding pesto till it “looks right” (not too dry and not too wet).
After the pine nuts are roasted, add them and toss the pasta for a bit.
Add cheese and toss. Keep adding cheese until you think there is enough in the salad.
Refrigerate or let sit for at least an hour before serving.
Deb’s Tortellini Pesto Salad Recipe:
Ingredients:
- 2 bags tortellini, any brand (cheese and spinach cheese if you find it)
- 1 jar sliced sun-dried tomatoes (jar only, you want them moist)
- 1 1/2 cups of Pesto (a large jar at Sams or Costco is just fine, no need for name brand pesto).
- 1 cup of Pine nuts. Brown these in pan with Pam or Olive Oil.
- 1 1/2 cups of Shredded Parmesan Cheese or Parmesan reggiano
Optional- Artichoke Hearts (if you have on hand, chop these and add them too)
Directions:
Cook 2 bags of Tortellini (follow directions on bag).
Afterwards, let it cool (ideally, leave them in fridge overnight).
After pasta is cool, add jar of tomatoes (drain the oil from the jar). Pour in pesto and start mixing. Keep adding pesto till it “looks right” (not too dry and not too wet).
After the pine nuts are roasted, add them and toss the pasta for a bit.
Add cheese and toss. Keep adding cheese until you think there is enough in the salad.
Refrigerate or let sit for at least an hour before serving.
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