from 1 vote
A la Carte Italian Pasta Salad
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.
16-oz. package frozen cheese-filled tortellini
in oil, drained and chopped
white wine vinegar
Freshly grated Parmesan cheese
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.
Sprinkle with Parmesan cheese before serving.
Absolutely A la Carte