Chilled Tortellini Pesto Salad

Description

This pasta salad is a perfect choice for a buffet because it looks so inviting when garnished with lemon and pine nuts. It can also be done in individual servings with a bed of lettuce underneath and the garnish on top.

For the very best results be sure to prepare one day before serving. If necessary it can be made 2 days ahead.

Makes 10 one cup servings.

Printable Recipe

 

Ingredients

GROUP A
700 grams (6 cups)	Three Cheese Tortellini – fresh, uncooked
1 to 2 Tbsp	Roasted Garlic Olive Oil
GROUP B
1 Cup (1 250ml jar)	Pesto Sauce
6 Tbsp	Parmesan Cheese, grated-preferably Parmigiano-Reggiano
1 1/2 Cups	Sour cream
1/4 Cup	Roasted Garlic Olive Oil
2 Tbsp	Balsamic Vinegar
2 7oz cans	Flaked white Albacore tuna, drained
1/2 Cup	Green onion – cleaned and sliced
To taste	Sea salt
To taste	Black pepper
GROUP C
2 Cups	Cherry tomatoes – fresh, cut in half (if desired)
1/4 Cup	Pine nuts – washed
1 whole	Lemon – cut in 8 wedges

 

Instructions

1. Cook the pasta according to package instructions, until “al dente”. Rinse in cold water and drain thoroughly. Toss the Roasted Garlic Olive Oil into the drained pasta to prevent sticking.

2. In a large bowl mix the ingredients in Group B together. Toss the pasta into the Pesto mixture and fold until evenly distributed. At this point it will look like there is far too much sauce for the pasta, but this will be absorbed by the pasta as it rests. Cover the mixture and refrigerate overnight.

3. Remove the salad from the fridge. Carefully fold the cherry tomatoes into the mixture. Place the salad in a large serving bowl and garish with pine nuts and lemon wedges.

Please note: We have used cherry tomatoes to create this salad, but you could also use roasted red peppers, sun dried tomatoes or Kalamata olives.