RECIPE: Cold Tortellini Antipasto Or Appetizer With Pesto Dip

Since it’s National IPA Day, our last article was on this favorite style of craft beer.

Here’s something to serve with it, when you’re kicking back with a beer: a pasta salad with antipasto accents and a creamy pesto dip.

This super-easy tortellini recipe (photo #1) can be served as an antipasto/snack, as a light lunch with a side salad, or as a first course at dinner.

You can serve it at room temperature or straight from the fridge.

It’s easy to make pesto. But it’s even easier to buy a jar (photo #2).
 
 
RECIPE: TORTELLINI ANTIPASTO WITH PESTO DIP

Ingredients For 4-6

 
Garnishes

 
Preparation

1. BRING a large pot of salted water to boil. Cook the tortellini according to package directions. Drain, rinse, and cool.

2. MIX the pesto and cream cheese in a medium bowl until well combined. Smear the pesto mixture on a serving plate (see photo).

3. ARRANGE the tortellini around the pesto mixture for dipping. Drizzle with olive oil and serve with your favorite olives and antipasti.
 
 
THE HISTORY OF TORTELLINI

[1] Easy-to-make tortellini appetizer (both photos © DeLallo).

[2] It’s easy to make pesto, but even easier to buy a jar.