Italian pasta salad recipe inspired by A la Carte Alley restaurant in Cleveland, MS. Cheesy tortellini and bow-tie pasta are mixed with sundried tomatoes, pesto, and olive oil.
Prep Time 2 hourshours
Total Time 2 hourshours
Servings 8servings
Author Lisa B.
Ingredients
1poundbow-tie pasta
116-oz. package frozen cheese-filled tortellini
1zucchinidiced
1/2cupolive oil
4-6sun-dried tomatoesin oil, drained and chopped
1/2cuppesto sauce
1cupolive salad
1tablespoonwhite wine vinegar
1cupwalnutscoarsely chopped
Freshly grated Parmesan cheese
Instructions
Cook pastas according to package directions.
Meanwhile, in a small skillet, sauté zucchini in one tablespoon of olive oil until crisp-tender. Remove from heat and set aside.
Combine remaining olive oil and next four ingredients. Drain pasta and mix with sautéed zucchini.
Pour dressing over mixture. Add chopped walnuts.
Salad is best if allowed to sit for 2 hours or up to eight hours.