Pesto Tortellini Salad

Ingredients

• 1 (9 ounce) package cheese tortellini
• 1 small red bell pepper, julienned
• 0.75 cup broccoli florets, blanched
• 1/3 cup shredded carrots
• 1/3 cup pitted green olives
• 1 clove garlic, chopped
• 0.5 cup mayonnaise
• 0.25 cup prepared basil pesto
• 0.25 cup milk
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon olive oil
• 1 tablespoon distilled white vinegar
• 1 bunch fresh spinach leaves

Steps

1. Gather all ingredients.
2. Bring a large pot of lightly salted water to a boil. Place tortellini in the pot and cook until al dente, 7 to 8 minutes. Drain and cool.
3. Mix cooked tortellini, bell pepper, broccoli, carrots, olives, and garlic in a large bowl.
4. Whisk mayonnaise, pesto, milk, Parmesan cheese, oil, and vinegar together in a separate bowl. Pour over tortellini and vegetables and gently toss to coat.
5. For best flavor results, cover and place in the refrigerator until chilled. Serve over spinach leaves.