Pesto & Sun-dried Tomato Tortellini Salad with Toasted Pine Nuts
Herb-forward pesto, sweet and salty sun-dried tomatoes and creamy toasted pine nuts combine with our Tri Color Tortellini for a show-stopping Italian-style pasta salad.
Ingredients
1 lb Armanino Tri Color or Cheese Tortellini (1 package)
7 oz Armanino Basil Pesto, thawed
4 oz chopped sun-dried tomatoes
¼ cup pine nuts, toasted
1 teaspoon dried oregano
ground black pepper, to taste
Directions
Cook tortellini as directed on package; drain. Rinse well with cold water.
Combine remaining ingredients in large bowl. Mix well. Add pasta; mix gently. Refrigerate 30 minutes to allow flavors to combine.
Chef’s Tips
To toast pine nuts, place in a small skillet on medium heat. Stir constantly 4 to 7 minuntes or until fragrant and lightly browned. Remove from skillet to prevent burning.
Sprinkle each serving with Armanino Grated Three Cheese Blend.
