Tossed Antipasto Salad

By sandy_h

From Summertime 1999

Ingredients

• 2 (9-ounce) packages cheese- and herb-filled tortellini, cooked
• 1/2 yellow bell pepper, diced
• 1 (12-ounce) jar roasted sweet red peppers, drained and cut into thin strips
• 1 bunch green onions, chopped
• 1/2 cup Italian dressing
• 1 (3 1/2-ounce) jar pesto sauce
• 1 tablespoon Dijon mustard
• 4 cups firmly packed torn romaine lettuce

Preparation

Step 1

Stir together first 4 ingredients in a large bowl.

Whisk together dressing, pesto, and Dijon mustard. Pour over pasta mixture; toss well. Cover and chill at least 2 hours. Serve over lettuce.