Warm Tortellini and Vegetable Salad

Despite its green color, pesto is a food many kids like when it's mixed with pasta. Pasta salads tossed with pesto also keep well in lunch bags. For younger kids, try substituting a whole-grain rotini or macaroni that's easier to eat.

Yield: 4 servings (serving size: about 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 247
  • Calories from fat: 0.0%
  • Fat: 8g
  • Saturated fat: 3g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.1g
  • Protein: 11.4g
  • Carbohydrate: 33.1g
  • Fiber: 2.7g
  • Cholesterol: 28mg
  • Iron: 1.5mg
  • Sodium: 461mg
  • Calcium: 145mg


  • 1 (9-ounce) package fresh three-cheese tortellini
  • Cooking spray
  • 1 teaspoon bottled minced garlic
  • 2 small zucchini, halved lengthwise and thinly sliced (about 2 cups)
  • 1 cup chopped plum tomato
  • 1 1/2 tablespoons commercial pesto
  • 1/8 teaspoon salt
  • 2 tablespoons preshredded fresh Parmesan cheese


  1. 1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 2 tablespoons cooking liquid.
  2. 2. While pasta cooks, heat a large nonstick skillet over medium-high heat. Heavily coat pan with cooking spray. Add garlic and zucchini; sauté 5 minutes or until zucchini is tender. Remove pan from heat; add pasta and tomato to zucchini mixture, tossing gently.
  3. 3. Combine reserved 2 tablespoons cooking liquid, pesto, and salt in a small bowl. Drizzle over pasta mixture, tossing gently to coat. Sprinkle with cheese.
  5. Young Chefs can:
  6. Measure thinly sliced zucchini
  7. Sprinkle cheese
  9. Older Chefs can:
  10. Help sauté zucchini with adult supervision
  11. Pour pesto mixture over pasta mixture
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