Posted: Saturday, June 6, 2015 12:00 am
Preparation Time: 15 minutes
Cooking Time: 10 minutes
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, any variety
Drain bean salad; reserve 1/2 cup liquid. 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 stir-ins if desired. Toss with bean salad.
Serve at room temperature or chilled.
Note: Recipe can be doubled.
Optional Stir-Ins: grape tomatoes or halved cherry tomatoes, chopped bell pepper and thinly sliced green onion
Saturday, June 6, 2015 12:00 am.