Corner Kitchen: Tortellini Pesto Pasta Salad
LUBBOCK, Texas (KJTV) - Recipe from United:
· 1 bag (22 oz) Chicken Tortellini, cooked according to package directions and drained
· ¾ cup Signature Select Pesto
· 1 (5 oz.) container O Organic Spinach
· ½ cup julienned or thinly sliced sun-dried tomatoes
· ½ cup feta
1. Cook tortellini according to package directions. Drain and place in a large bowl.
2. Toss pesto with tortellini; add in spinach, tomatoes, and feta. Toss again until well combined.
3. Serve warm or refrigerate and serve chilled when ready to eat.
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