Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Pesto Tortellini Salad on Greens with Toasted Walnuts August 25, 2013

Jamie says: I envisioned this salad up while I was on a swim a few weeks ago. Swimming really is quite wonderful- in addition to creative inspiration, the meditative sport also helps me remember random things I need to do (e.g. add something to the grocery list) and coming up with solutions  to problems I wasn’t even planning on answering at that moment. Ready to see what I came up with? Here it is!

Pesto Tortellini Salad on Greens with Toasted Walnuts

Pesto Tortellini Salad on Greens with Toasted Walnuts

Looks like a salad you’d get at a classy bistro to me, right?

Bistro-style salads on the new bistro table

Bistro-style salads on the new bistro table

I like using pasta as a salad topping.

Pasta makes the perfect topping

Pasta makes the perfect topping

Aren’t the (natural) colors delightful?

Naturally colorful, naturally delightful

Naturally colorful, naturally delightful

Salads should never be boring.

Make your salad extraordinary

Make your salad extraordinary

Time to dig in. I shared this meal with my friend Cameron from UF who recently moved into town! It was so nice seeing her again.

Say cheese (it's inside)

Say cheese (it’s inside)

Pesto Tortellini Salad on Greens with Toasted Walnuts

Ingredients:

Directions:

  1. Preheat oven to 350°F. Spread walnuts on a baking sheet and roast for 9 minutes or until lightly browned and fragrant. Remove from hot pan and set aside.
  2. In a medium pot, bring 2 quarts of water to a boil. Add tortelloni to boiling water, stir, reduce heat to a gentle boil, and cook 9 minutes. Drain. Stir in pesto.
  3. Divide spring mix among two bowls.
  4. Thinly slice zucchini and sweet peppers. Chop raw broccoli florets into small pieces, discarding long stems. Divide among bowls followed by tomatoes, drained black olives, and rinsed and drained garbanzo beans. Drizzle vinaigrette over salads. Top with pesto tortelloni. Enjoy!

Servings: 2

  • Nutrition note: Make pasta share the spotlight- choose veggies as the focus of the meal and then add add pasta on top.
Advertisements
 

One Response to “Pesto Tortellini Salad on Greens with Toasted Walnuts”

  1. Robin Katzenstein Says:

    Looks delicious!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s