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)
- Drain bean salad, reserving 1/2 cup liquid. In bowl, combine reserved liquid, pesto and salt, if desired; set aside.
- 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.
- Serve at room temperature or chilled.
