Tortellini salad

We are finally having a few warm days and I’m trying to keep myself busy with tasty cold salads.

Here is another great recipe!

Enjoy!!

I adapted the recipe to our taste!

servings

Ingredient Checklist

• 1 (9 ounce) package cheese tortellini 
• 
  
  
  1 small red bell pepper, julienned 
  
  
  
•         ¾ cup broccoli florets, blanched
• ⅓ cup shredded carrots 
• ⅓ cup pitted green olives sliced in half 
• 1 clove garlic, chopped 
• ½ cup mayonnaise 
• ¼ cup prepared basil pesto ( I used my homemade pesto)
• ¼ cup milk 
• 2 tablespoons grated Parmesan cheese 
• 1 tablespoon olive oil 
• 1 tablespoon distilled white vinegar (I used cider vinegar)
• In a separate bowl, stir together the mayonnaise, pesto, milk, Parmesan cheese, olive oil, and vinegar. Pour over the tortellini and vegetables, and gently toss to coat. Cover, and place in the refrigerator 1 hour, until chilled. Serve over spinach leaves.