Pesto Tortelloni Salad

By amaliana

Ingredients

• 2 pkgs. (8oz each) ricotta cheese and spinach tortelloni
• 3 tomatoes
• 1 1/4 cups packed fresh basil leaves
• 1/2 cup olive oil and vinegar dressing
• 1/4 cup chopped walnuts, toasted, cooled
• 1/2 cup drained pitted Kalamata olives

Preparation

Step 1

In large pot of boiling salted water, cook pasta according to package directions; drain and rinse under cold water;drain well and reserve in colander.
Meanwhile cut tomatoes into 1" pieces; drain on paper towels. In food processor, process 1 cup basil leaves with dressing and walnuts until blended and almost smooth. Thinly slice remaining 1/4 cup basil leaves.
In serving bowl, toss pasta with tomatoes, pesto dressing mixture, olives and sliced basil.
*
To toast walnuts, spread them out on a microwave-safe plate and microwave on High in 1-minute intervals until fragrant.