Bean, Tortellini and Pesto Salad

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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.

 

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