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20 minute dinner recipes

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Broccoli & Tortellini Salad with Arugula Pesto


From EatingWell:  July/August 2012

A quick homemade arugula pesto dresses this simple broccoli and tortellini salad recipe. Serve with fresh sliced tomatoes drizzled with olive oil.

6 servings, about 1 1/3 cups each | Active Time: 30 minutes | Total Time: 30 minutes



  1. Put a large pot of water on to boil.
  2. With the motor running, drop garlic through the feed tube of a food processor; process until minced. Turn it off and add arugula, cheese, oil, 1/4 cup pine nuts, lemon zest and salt. Process, scraping down the sides as necessary, until the mixture is fairly smooth; leave the pesto in the food processor while you cook the tortellini.
  3. Cook tortellini in the boiling water until just tender, 6 to 8 minutes or according to package directions. Place broccoli in a colander and set it in the sink. Reserve 1/2 cup of the pasta-cooking liquid, then pour the tortellini and the rest of the cooking liquid over the broccoli in the colander. (Pouring the hot pasta and cooking liquid over the broccoli “flash-cooks” it, leaving it bright green and tender-crisp.)
  4. Add the reserved 1/2 cup cooking liquid to the pesto in the food processor; pulse to combine. Transfer the tortellini and broccoli to a large bowl. Toss with the pesto. Serve sprinkled with the remaining 2 tablespoons pine nuts.


Per serving : 445 Calories; 23 g Fat; 5 g Sat; 9 g Mono; 35 mg Cholesterol; 45 g Carbohydrates; 16 g Protein; 5 g Fiber; 605 mg Sodium; 314 mg Potassium

3 Carbohydrate Serving

Exchanges: 2 1/2 starch, 1 vegetable, 1 high-fat meat, 4 fat

Tips & Notes