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Pesto Tortellini Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)17.1411
Energy (kCal)746.7271
Carbohydrates (g)17.4507
Total fats (g)68.7364
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook tortellini according to package directions. | 2. Drain and rinse with cold water. Set aside to cool. | 3. Combine oil & vinegar dressing and pesto in a small jar with tight fitting lid. | 4. Shake well to combine. Set aside. | 5. Combine tortellini, cheese, olives, peppers and tomatoes (if using) in a large glass bowl. | 6. Stir to combine. | 7. Shake dressing & pesto to combine. Pour over pasta salad. | 8. Mix well. | 9. Cover and refridgerate at least 1 hour. | 10. Serve cold. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    oil vinegar salad dressing 1/3 cup 374.1667 2.0833 0.0 41.75
    basil pesto 3 tablespoons - - - -
    cheese tortellini 1 package - - - -
    cheddar cheese 4 ounces cubed 199.5804 12.1449 15.2067 10.0697
    green olive 1/2 cup stuffed - - - -
    pepperoncini pepper 12 pickled - - - -
    cherry tomato 1/2 cup - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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