Carrot Top Pesto Tortellini Salad
This healthy and delicious pasta salad recipe is from our August Pasta Spotlight, Kaleigh McMordie of Lively Table. She says that this vegetarian recipe is a great way to up any veggie or kitchen scraps you may have lying around.
Carrot Top Pesto Tortellini Salad
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 8 Cups
Ingredients
For Carrot Top Pesto:
- 3/4 cup carrot top greens
- 1/4 cup basil leaves
- 2 tbsp pine nuts
- 2 tbsp freshly grated parmesan cheese
- 4 cloves garlic peeled
- 1/2 tsp freshly cracked black pepper
- 1/4 cup-1/3 cup olive oil
For the Pasta Salad:
- 8 oz fresh whole wheat tortellini
- 3-4 small carrots sliced into coins
- 1/2 cup red bell pepper diced
- 1/2 cup baby spinach roughly chopped
- 1/2 cup cherry tomatoes
Instructions
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To make the pesto, combine all ingredients except for olive oil in a food processor or high-powered blender such as a Vitamix. Slowly drizzle in olive oil as you blend until your desired consistency is reached. I like to use a little less oil for a thicker consistency.
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To make the pasta salad, cook tortellini according to package directions. Add carrot coins in the last few minutes of boiling so that they are just slightly tender. Drain, rinse with cold water and let cool to room temperature. Stir in bell pepper, spinach, cherry tomatoes and pesto.
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Refrigerate covered until you are ready to serve.
