Pesto tortellini cold pasta salad combines tender cheese or spinach tortellini with fresh vegetables, cherry tomatoes, and basil pesto vinaigrette.

16 oz cheese or spinach tortellini

1 pint cherry tomatoes, halved

1/2 cup red bell pepper, diced

1/2 cup yellow bell pepper, diced

1/3 cup red onion, diced

1/3 cup black olives, sliced

1/4 cup fresh basil, chopped

1/3 cup basil pesto

2 tbsp olive oil

1 tbsp lemon juice

1/2 tsp salt

1/4 tsp black pepper

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1. Bring large pot of salted water to boil and cook tortellini al dente. Do not overcook.

2. Drain tortellini and rinse thoroughly under cold water until completely cooled.

3. Whisk together pesto, olive oil, lemon juice, salt, and pepper.

4. Add cooled tortellini, tomatoes, bell peppers, red onion, olives, and basil to large bowl.

5. Pour pesto vinaigrette over salad and toss gently until evenly coated.

6. Chill 20-30 minutes before serving.

Use refrigerated cheese or spinach tortellini for best texture.

Toss gently to avoid breaking tortellini pieces.

Store covered in refrigerator up to 2 days.