- Olivieri® 3 Formaggi Rainbow Tortellini 700 g
- Olivieri® Basil & Cheese Pesto 160g (4 tbsp)
- 1/2 cup mayonnaise
- 2 tbsp red wine vinegar
- 1/2 cup chopped basil leaves
- 500 g cherry tomatoes, sliced in half
- 1 cup yellow peppers, chopped
- 1 cup black olives, sliced
- 1/2 cup sun-dried tomatoes, finely diced
BOIL Olivieri® 3 Formaggi Rainbow Tortellini until perfectly tender (6-8 minutes). Drain and rinse with cold water, pronto.
TOSS with Olivieri® Basil & Cheese Pesto. Set aside.
BLEND all remaining ingredients. Add pasta, cover and chill.
TOSS together with care before serving.
When in doubt, add grated Parmesan!
The Best Pasta Salad
If you’re looking for ways to enhance your pasta salad recipe, this Confetti Pasta Salad is it. We’ve upgraded traditional pasta for fresh Olivieri® 3 Formaggi Rainbow Tortellini enriched with spinach and tomato, and filled with an incredible trifecta blend of ricotta, Romano and Parmesan.
Perfect for an appetizing and vibrant blend of colours, the cheesy rainbow tortellini makes a stellar base for this epic pasta salad. And, as the pasta is fresh it cooks up in just 6-8 minutes. For best results, once it’s cooked, make sure to drain and rinse with cold water before tossing on our specialty pesto sauce to not waste one bit.
Our secret to giving this pasta salad over the top flavour is first coating the tortellini in our Olivieri® Basil & Cheese Pesto and then mixing with the other ingredients. Try it out in your next pasta salad recipe like a Rainbow Tortellini Salad!
How To Serve
To tie everything together, blend a refreshing yet sweet and tangy mix of mayonnaise and red wine vinegar with tomato, fresh basil, peppers, olives and sun-dried tomatoes. Combine everything together and enjoy the best pasta salad topped with extra Parmesan, basil and pine nuts for an extra crunch if desired.
Serve this pasta salad for a filling lunch, a family dinner side dish alongside chicken or beef, at a potluck event or a BBQ get-together with friends.