Pesto Pasta & Tortellini Salad

Servings 6 -8
Author Chelsea


  • 2 cups bowtie pasta
  • 1 package (12 ounces) three-cheese tortellini (dehydrated kind, not frozen)
  • 1 and 1/2 cups cherry tomatoes 10 ounces
  • 1 medium-sized avocado ripe
  • 1 cup (~2) medium-sized cucumber
  • 1 and 1/2 cups black olives


  • 1 container (8.1 ounces) traditional basil pesto sauce and spread I recommend Classico
  • 2/3 cup Zesty Italian dressing
  • 2 tablespoons olive oil
  • 1 teaspoon minced garlic
  • 1/8 teaspoon pepper
  • 1/2 teaspoon salt
  • Optional: freshly grated Parmesan cheese


  1. Bring a large pot of water to boiling.
  2. Once water is boiling, put in the bowtie pasta and lightly stir.
  3. After the pasta has been in for 3 minutes add the tortellini and lightly stir.
  4. Let the pasta and tortellini boil for 10-12 more minutes or until tender.
  5. Drain and run cold water over the pasta and tortellini.
  6. Meanwhile, halve the cherry tomatoes, slice the olives (or halve them), remove the skins and pit of an avocado and chop it.
  7. Chop the cucumber (you can choose to remove the skins and deseed if desired - I left the skin and seeds in mine)
  8. Once the pasta and tortellini has cooled, toss it together with the vegetables.
  9. In a separate bowl, combine the basil pesto sauce, Zesty Italian dressing, olive oil, garlic, pepper, and salt.
  10. Pour the dressing over the salad and toss until it is all covered.
  11. Add more salt and pepper if desired.
  12. Allow to chill in the fridge tightly covered for at least 30 minutes.
  13. Optionally cover with Parmesan cheese before serving.