Pesto Tortellini Salad
Why don't we just re-name the blog "Recipes Kelly Stole from Isaac's" because I seem to have no other recipes amongst my repertoire. Sheesh. Again, this is not really a recipe, but this salad was, and still is, one of the biggest sellers at the restaurant. As with all of Isaac's recipes, I've drastically reduced the quantity from the original (5 lbs. of tortellini, anyone?)
1.5 lbs tri-colored cheese-filled tortellini (or regular white ones, whatever), cooked according to pkg directions and gently rinsed with cold water
1.5 medium-ish tomatoes, diced
1/2 medium-size red onion, diced
1/3 C black olives (do yourself a favor and get some decent olives)
2/3 C or so pesto (I did a mix of basil pesto and arugula pesto)
Dump all ingredients into a bowl and stir until everything is well-coated by the pesto. This is tasty when served immediately but the flavor will continue to develop the longer it sits. As usual, I added 2 handfuls of chopped asparagus but with this recipe you can pretty much use whichever veg makes you happy. A tablespoon or 2 of toasted pinenuts sprikled on top would be yummy.
Other things I've made recently include: Smitten Kitchen's raspberry buttermilk cake and Everybody Like Sandwiches's chocolate peanut butter oatmeal "no bake" cookies. Both recipes are super tasty but the artful berry design I used on the cake sunk into the batter during baking so mine did not look as pretty as Deb's.
1.5 lbs tri-colored cheese-filled tortellini (or regular white ones, whatever), cooked according to pkg directions and gently rinsed with cold water
1.5 medium-ish tomatoes, diced
1/2 medium-size red onion, diced
1/3 C black olives (do yourself a favor and get some decent olives)
2/3 C or so pesto (I did a mix of basil pesto and arugula pesto)
Dump all ingredients into a bowl and stir until everything is well-coated by the pesto. This is tasty when served immediately but the flavor will continue to develop the longer it sits. As usual, I added 2 handfuls of chopped asparagus but with this recipe you can pretty much use whichever veg makes you happy. A tablespoon or 2 of toasted pinenuts sprikled on top would be yummy.
Other things I've made recently include: Smitten Kitchen's raspberry buttermilk cake and Everybody Like Sandwiches's chocolate peanut butter oatmeal "no bake" cookies. Both recipes are super tasty but the artful berry design I used on the cake sunk into the batter during baking so mine did not look as pretty as Deb's.
yay! And when we make it at home we can leave out the olives so Kelly doesn't have to pick them out for us! ;)
ReplyDeleteI thought I that when I was typing up the recipe. I would even make you a special hot turkey sandwich on a pita with pineapple, BBQ sauce and spinach. With applesauce and no chips:>
ReplyDeleteHrm, if you could make my new favorite sandwich, which they also discontinued, that would be awesome, too. I can't remember what it was called, but it was a spicy black bean burger with roasted red peppers, cheddar, bacon, and some kind of spicy aoli. I always used to ask for it with tomatoes instead of red peppers, because I don't like red peppers. But then they stopped carrying the red peppers so they took my sandwich off the menu. Dur. It was really tasty on toasted multigrain bread. Yum. Want one right now!
ReplyDeleteThanks for posting this recipe. This is one of our favorites from Isaac's and I couldn't remember what they added to the tortellini, besides pesto. So glad I found this blog...what a great collection of recipes!
ReplyDeleteHow many does this recipie serve? I looking to take it to a cookout with about 15-20 people.
ReplyDeleteThis salad sounds like a perfect summer dish! I love how versatile it is—you can really customize it with whatever veggies or toppings you like. I’ll definitely try adding asparagus like you did!"
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I totally get what you mean about the name—sometimes it feels like a recipe rotation rather than creating new ones! But this tortellini salad sounds amazing. I'm definitely going to give it a try!"
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I’ve never tried arugula pesto before, but I love the idea of mixing it with basil pesto for a more complex flavor. I’ll give this a go next time I make it!"
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Pesto and tortellini are always a winning combination! The addition of olives and red onion must give it such a nice kick. I’m bookmarking this for my next potluck."
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I love that you included pinenuts as an option for topping. It’s those little details that elevate the dish and make it feel special. Can’t wait to make this salad!"
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I can’t stop thinking about the raspberry buttermilk cake you mentioned from Smitten Kitchen—sounds divine! I’m definitely going to check that recipe out next."
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I’ve made this salad before too! It’s always a hit at family gatherings. I usually add some grilled chicken to make it more of a main dish. Your version looks just as delicious as Isaac's!"
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