Pesto Tortellini Salad

When you want a fast and fresh side dish, this flavorful pasta and vegetable salad will fit the bill.


  • 1 package (9 ounces) uncooked refrigerated cheese-filled tortellini
  • 1 medium zucchini, cut in half lengthwise and sliced
  • 1 cup grape or cherry tomato halves
  • 1/3 cup mayonnaise
  • 1/4 cup prepared basil pesto
  • 1   garlic clove, pressed
  • 1/4 cup pine nuts or chopped walnuts, toasted


  1. Cook tortellini according to package directions in (4-qt.) Casserole; drain and rinse under cold running water using large Stainless Mesh Colander.

  2. Meanhwile, cut zucchini in half lengthwise using Crinkle Cutter; cut into 1/4-inch-thick slices. Cut tomatoes in half using Utility Knife

  3. In Classic Batter Bowl, combine mayonnaise, pesto and garlic pressed with Garlic Press; mix well. Add tortellini, zucchini, tomatoes and pine nuts; mix gently. Serve immediately or cover and refrigerate until ready to serve.


  • 12  servings of 1/2 cup

Nutrients per serving:

Calories 150, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 10 mg, Carbohydrate 11 g, Protein 4 g, Sodium 180 mg, Fiber less than 1 g

U.S. Diabetic exchanges per serving:

1/2 meat, 1 fruit, 1 fat (1 carb)

Cook's Tips:

To toast pine nuts, spread pine nuts in a single layer over bottom of Small Bar Pan. Bake at 350°F for 10-12 minutes or until light golden brown. Cool completely.

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