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Soushi
Posted October 08, 2005 08:50 AM
I will guarantee this dish.
Cheese Tortellini Pesto Pasta Salad
1 (14 ounce) can artichoke hearts, drained, quartered
1 (10 ounce) container. grape tomatoes, halved lengthwise
1 (6 ounce) can medium black olives, drained, sliced in half lengthwise
1 green bell pepper, diced
1 (20 ounce) package tortellini, cooked al dente, drained
1/3 cup olive oil
1/4 cup parmesan cheese
1 (8 ounce) jar basil pesto
1/2 teaspoon salt
2 teaspoons minced garlic
12 ounces mozzarella cheese, cubed
8 ounces half of a 1 lb. box rotini pasta, cooked al dente, drained
Cook pastas, set aside to drain and cool a bit.
In large bowl or punch bowl, add rest of ingredients, folding gently till well mixed.
Gently fold in pastas well.
Serve immediately, or refrigerate
Posted October 08, 2005 08:50 AM
I will guarantee this dish.
Cheese Tortellini Pesto Pasta Salad
1 (14 ounce) can artichoke hearts, drained, quartered
1 (10 ounce) container. grape tomatoes, halved lengthwise
1 (6 ounce) can medium black olives, drained, sliced in half lengthwise
1 green bell pepper, diced
1 (20 ounce) package tortellini, cooked al dente, drained
1/3 cup olive oil
1/4 cup parmesan cheese
1 (8 ounce) jar basil pesto
1/2 teaspoon salt
2 teaspoons minced garlic
12 ounces mozzarella cheese, cubed
8 ounces half of a 1 lb. box rotini pasta, cooked al dente, drained
Cook pastas, set aside to drain and cool a bit.
In large bowl or punch bowl, add rest of ingredients, folding gently till well mixed.
Gently fold in pastas well.
Serve immediately, or refrigerate