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.

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

Ingredients

  • 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

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Source: bbcgoodfood.com

Serves 2

Instructions

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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