Bean, Tortellini and Pesto Salad

Servings: 6

• 2 cans (15 ounces each) READ 3 or 4 Bean Salad
• 1/4 cup prepared basil pesto
• 1/2 teaspoon salt (optional)
• 1 package (9 ounces) refrigerated tortellini
• grape tomatoes (optional)
• halved cherry tomatoes (optional)
• chopped bell pepper (optional)
• thinly sliced green onions (optional)

1. Drain bean salad, reserving 1/2 cup liquid. In bowl, combine reserved liquid, pesto and salt, if desired; set aside.
2. Cook tortellini according to package directions; drain, rinse in cold water and drain again. Add pesto dressing; toss to coat. Add grape tomatoes, cherry tomatoes, bell pepper and green onion, as desired. Toss with bean salad.
3. Serve at room temperature or chilled.