Pesto Tortellini Salad
Is there anything more satisfying than a freebie?
Samples in the mail. Punch cards at your favorite buffet. A crumbled up cookie on the counter of a bakery.
The only thing that is disappointing is that rarely do you get a full sized freebie. Its a good thing full sized brownies aren’t free. I’d be in trouble.
This pesto tortellini salad is another gem from my deli days. As a poor, newlywed college student I could pack a sample tasting cup with this salad and not have to pay for my “lunch.” Not only would my hunger for food be satisfied, but so would my hunger for the almighty freebie. I got to eat crumbled sample cookies off the counter too. It was a great job.
If you’re one that can appreciate raw onion, you could add a handful of thinly sliced red onion to the mix. This makes a nice cold pasta salad for a hot summer day barbecue, but can also be served hot if you’re looking for something a little more comforting. My photos represent the double batch I made for a Memorial Day party.
I recommend making this for a friend and bringing some freebie joy into their day.
9 ounces tortellini (I used three cheese)
4 ounces basil pesto
One 8 ounce jar roasted red pepper, drained and chopped
3 ounces Parmesan cheese, shredded or shaved
1 cup grape tomatoes, halved
1/4 cup loosely packed basil leaves, chopped or torn
Bring a large pot of salted water to a boil and cook the tortellini according to package directions. Drain and rinse with cold water until cooled. Transfer the pasta to a large bowl. Add the remaining ingredients and stir until thoroughly combined. May be served hot or cold.