Shelly's Recipe

TORTELLINI SALAD WITH SUN-DRIED TOMATOES AND PESTO

Category: Pasta Salads

9 oz fresh cheese tortellini
2 oz sun dried tomatoes, in olive oil
2 oz extra virgin olive oil
1 oz basil pesto fresh basil, chopped
1 tbsp chopped garlic
2 tbsp whole cracked black pepper (or less to taste)
Dash red wine vinegar
Salt to taste

Cook tortellini al dente. Drain, cool in cold water, drain again.

Chop tomatoes and toss with tortellini in a serving bowl. Add olive oil and remaining ingredients. Toss gently and season to taste.

Garnish with additional chopped basil. Serve at room temperature or chilled. Serves 2.

Serve with a good Pinot Grigio, a Sauvignon Blanc or a light red such as a Chianti.