This super easy side dish is filled with cheese tortellini, fresh garden vegetables, and finished with flavorful Pesto Olive Oil. It’s great served warm or cold as a side dish or light summer entrée.
- 20 oz. refrigerated cheese tortellini
- 1 pint cherry tomatoes, halved
- 1 medium zucchini, halved, sliced
- The Olive Tap’s Pesto Olive Oil
- Seasonello Herbal Sea Salt to taste
- Your favorite Olive Tap Extra Virgin Olive Oil to quick sauté zucchini
Directions:
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In a pot of boiling, salted water, cook tortellini according to package directions for al dente pasta. Drain and rinse with cold water until tortellini is room temperature. Place tortellini in a large bowl.
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While pasta is cooking, heat approximately 1 T. Extra Virgin Olive Oil in skillet, add zucchini in a single layer and sauté just enough to leave it firm but to bring out its natural sweetness and reduce the bitterness.
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Add prepared cherry tomatoes.
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Drizzle with desire amount of Pesto Olive Oil and toss to coat. Season with Seasonello to taste.
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Serve warm or refrigerate for 1 hour before serving to allow flavors to meld.
This dish can also be served as a light summer entrée.
Recipe by Karen, Colorado Springs
Recipe originally appeared at https://theolivetaprecipes.com/recipes/pesto-tortellini-salad/
