Sun Dried Tomato, Pesto, Tortellini Salad
Servings: 7 servings
- 24 ounces frozen cheese tortellini
- 3 ounces sun dried tomatoes, moist packed julienned
- 3/4 cup Pesto - Basil, Pine Nut
- Using a 6 quart pot, boil water and prepare the tortellini according to package instructions and until al dente. Drain in a colander and rinse with cool water.
- Return tortellini to pot or serving bowl. Add sun dried tomatoes and pesto. Stir to combine and until all ingredients are uniformly coated with the pesto.
Can be served warm or cold.