Broccoli & Tortellini Salad with Arugula Pesto

Source: Vanderbilt University
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Main Ingredient: Cheese, Greens, Nuts, Pasta, Vegetables
Menu Part: Salad
Cuisine Type: American
Serves: 100 servings

This pasta salad is filled with color, flavor and crunch.

Ingredients

16 medium garlic cloves
3 lb. baby arugula
8 cups shredded pecorino cheese
4 cups extra-virgin olive oil
6 cups pine nuts, toasted, divided
2 tsp. freshly grated lemon zest
4 tsp. salt
20 lb. cheese tortellini
24 lb. broccoli florets, cut to bite size

Steps

  1. Boil large pot of water.
  2. Mince garlic in food processor.
  3. In batches, prepare pesto by processing arugula, cheese, oil, 4 cups of pine nuts, lemon zest and salt, scraping down sides as necessary, until mixture is fairly smooth.
  4. Cook tortellini in boiling water, until tender, 6 to 8 minutes or according to package directions.
  5. Place broccoli in pan and quickly blanch in steamer, leaving it bright green and tender crisp.
  6. Reserve ½ gallon of pasta-cooking liquid and drain tortellini.
  7. Add some reserved cooking liquid to pesto to achieve thin consistency and quick chill.
  8. Transfer tortellini and broccoli to sheet pans and cool completely.
  9. Once cooled, add broccoli and tortellini together and toss with pesto. Serve sprinkled with remaining pine nuts.