Tortellini Pesto Salad
- 1 (18 ounce) package refrigerated tortellini pasta, cooked according to package directions and chilled
- 1 (8 ounce) package refrigerated
- 1/2 cup prepared balsamic vinaigrette dressing
- 1/2 cup chopped
and drained oil-packed sun-dried tomatoes
- 1/2 cup pine nuts, toasted
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- Combine all ingredients in a large bowl; toss well to combine.
- Chill for 20 minutes or overnight.
- Serve with fresh fruit and bread sticks.
Makes 8 to 10 servings.