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Splash-or-Meadow Cheese Tortelloni Salad

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Serving Size: 
  • 12 oz. Pappardelle's Cheese Tortelloni
  • 2 chicken breasts (grilled and julienned) or 8-10 large white shrimp
  • 2 cups mushrooms (button or crimini)
  • 1/2 cup sun-dried tomatoes, julienned
  • 2 (7 oz.) containers Pappardelle's Traditional Basil Pesto
  • Bella Sol California Extra Virgin Olive Oil
  • Parmesan cheese
  • Salt & pepper, to taste
  1. Cook tortelloni in 4 quarts of water for each pound. Add a hearty pinch of salt. Bring water to a full boil, reduce heat and then add tortelloni. (If you add tortelloni when the water is at a robust boil, you risk having the tortelloni split open.) Occasionally, stir gently to prevent tortelloni from sticking to the bottom of the pot. Once water returns to a gentle boil, cook about 8-12 minutes. Drain carefully.
  2. Warm olive oil in a pan and sauté mushrooms until golden brown.
  3. Add pre-cooked chicken to re-heat or, add shrimp and cook.
  4. Add sun-dried tomatoes, tortelloni and pesto, and toss well.
  5. Portion evenly into 2-3 pasta bowls and top with Parmesan cheese.

From This Recipe

$8.50 | 12 oz. – appr. 55 large torts
$6.49 | 7 oz. container