Pesto Tortellini Salad
Ingredients:
• 20 ounces refrigerated cheese tortellini
• 1 pint cherry tomatoes, halved
• 1 medium zucchini, halved, sliced
• The Olive Tap’s Pesto Olive Oil
(your favorite Olive Tap Extra Virgin Olive Oil to quick sauté zucchini)
Directions:
1. In a pot of boiling, salted water, cook tortellini according to package directions for al dente pasta. Drain and rinse with cold water until tortellini is room temperature. Place tortellini in a large bowl.
2. While pasta is cooking, heat approximately 1 Tbls Extra Virgin Olive Oil in skillet, add zucchini in a single layer and sauté just enough to leave it firm but to bring out its natural sweetness and reduce the bitterness.
3. Add prepared cherry tomatoes.
4. Drizzle with desire amount of Pest Olive Oil and toss to coat.
5. Serve warm or refrigerate for 1 hour before serving to allow flavors to meld.
This dish can also be served as a light summer entrée.
Recipe by Karen, Colorado Springs
Featured Products:
Pesto Olive Oil
Italiano Extra Virgin Olive Oil
Similar Recipes:
Pesto Tortellini Salad
Easy Quinoa Salad with Basil Lemon Vinaigrette