# Pesto Tortellini Salad

#### Ingredients

- 1 pkg. (9 oz.) uncooked refrigerated cheese filled tortellini
- 1 medium zucchini, cut in half lengthwise and sliced
- 1 cup of grape or cherry tomato halves
- 1/3 cup of mayo
- 1/4 cup prepared basil pesto
- 1 garlic clove, pressed
- 1/2 cup pine nuts or chopped walnuts, toasted

#### Directions

1. Cook tortellini according to package directions.
2. Drain and rinse under cold water
3. Cut zucchini into 1/4 thick slices
4. Cut tomatoes in half
5. Press garlic using garlic press
6. In a large bowl, combine mayo, pesto and garlic.
7. Mix well.
8. Add tortellini, zucchini and tomatoes and pine nuts.
9. Continue to mix
10. Serve immediately or cover and refrigerate until ready

#### Tips

- To toast pine nuts, spread pine nuts in a single layer on a baking pan. Bake @ 350 for 10-12 mins or until golden brown. Cool completely.

<table border="1" class="align-center" id="bkmrk-prep-time%3A%C2%A0-cook-tim" style="height: 41px; width: 96.6912%; border-collapse: collapse; border-style: solid;"><tbody><tr style="height: 41px;"><td style="width: 25%; height: 41px;"><span style="font-weight: 400;">Prep Time: 25 mins</span>

</td><td style="width: 25%; height: 41px;"><span style="font-weight: 400;">Cook Time: </span>

</td><td style="width: 25%; height: 41px;"><span style="font-weight: 400;">Total Time: </span>

</td><td style="width: 25%; height: 41px;"><span style="font-weight: 400;">Servings: 12</span>

</td></tr></tbody></table>

Origin : The Pampered Chef

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