Tortellini Salad with Pesto and Broccoli

Michelle shared a pasta salad recipe in line with the summer theme in the South Arm Community Center Older Adults Community Kitchen.


This pasta salad can be served warm for dinner and cold for lunch the next day or two.


  • 1/4 pound broccoli florets, cut into short length
  • 250g (about 1/2 pound) fresh tortellini
  • 3 tablespoons pesto (homemade or store-bought)
  • 2 tablespoons toasted pine nuts
  • 1 tablespoon balsamic vinegar (we used red wine vinegar)
  • 8 cherry tomatoes, halved



Serves 2


IMG_4297Roast the pine nuts on a dry frying pan on low medium heat.
IMG_4299Bring a large pot of water to a boil. Cook tortellini according to package instruction. Add broccoli few minutes prior to the readiness of the tortellini.
IMG_4309Drain everything, gently rinse under cold water until cold, then tip into a bowl.
IMG_4311Toss with the pesto, pine nuts and balsamic vinegar. Add tomatoes, pack into containers and chill.

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