Once again, a recipe from my mom. I love when she makes this but I always have to keep myself from eating all the tortellini and broccoli out if it – and I never eat the olives…but you can. It’s ok. I won’t judge.

Tortellini Pesto Salad

Ingredients:
(6 servings)

10 oz frozen tortellini
1 red bell pepper, chopped
1 C broccoli florets
1/2 C carrots, sliced
1/3 C black olives ,sliced
1/2 C mayo (I use veganaise)
1/2 C pesto
1/3 cup milk
1 tsp white vinegar
1 clove of garlic, minced

Cook tortellini until it floats and is cooked through. Rinse with cool water and drain well.

In a large bowl combine mayo (or veganiase), pesto, milk, vinegar, and garlic. Add in veggies and tortellini and mix well. Serve room temp or chilled.

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