Bean, Tortellini, & Pesto Salad


2 (15 oz.) jars

3 Bean Salad

0.25 cup

prepared basil pesto

0.5 tsp.


1 (9 oz.)

package refrigerated tortellini, any variety


Original Recipe Makes 6 Servings

Drain bean salad, reserving 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.