Tortellini Salad with Pesto Vinaigrette

By Bonnie T

Ingredients

• Basil Pesto:
• 1 (16-ounce) package fresh cheese tortellini
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• Salt and pepper to taste
• 1 (4-ounce) can sliced olives
• 2 medium tomatoes, chopped
• 1 medium garlic clove, peeled
• 1/4 cup grated Parmesan cheese
• 1 cup fresh basil leaves
• 1/4 teaspoon salt
• 1/4 cup pine nuts
• 1/4 cup olive oil

Preparation

Step 1

In large saucepan, cook tortellini in boiling water until tender. Drain and run under cold water. Place in a large bowl. Toss with olive oil. Prepare basil pesto. Add pesto and lemon juice to tortellini. Toss well. Cover and refrigerate until chilled or overnight. Bring to room temperature before serving. Toss in olives, tomatoes , salt and pepper.

To make pesto: in food processor with metal blade, process garlic, basil, nuts and cheese until finely ground. Add oil and salt and process until pureed. Use immediately or refrigerate up to two weeks or freeze. Makes 2/3 cups pesto.