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Pasta: Pesto Tortellini Salad




Source of Recipe


The Pampered Chef


List of Ingredients




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



Recipe



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

2. Meanwhile, 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.

Yield: 12 servings

Nutrients per serving (1/2 cup): 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

Diabetic exchanges per serving (1/2 cup): 1/2 meat, 1 fruit, 1 fat (1 carb)

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