Pesto Pasta & Tortellini Salad

• Vegetarian

• Produce

  • 1 cup (~2 medium-sized cucumber, medium-sized
  • 1 Avocado, medium sized ripe
  • 1 1/2 cups Cherry tomatoes
  • 1 tsp Garlic

• Condiments

  • 1 container Basil pesto sauce and spread, traditional
  • 1 1/2 cups Black olives
  • 2/3 cup Zesty italian dressing

• Pasta & Grains

  • 2 cups Bowtie pasta
  • 1 package Three cheese tortellini

• Baking & Spices

  • 1/8 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on chelseasmessyapron.com

Description

Directions

• Bring a large pot of water to boiling.
• Once water is boiling, put in the bowtie pasta and lightly stir.
• After the pasta has been in for 3 minutes add the tortellini and lightly stir.
• Let the pasta and tortellini boil for 10-12 more minutes or until tender.
• Drain and run cold water over the pasta and tortellini.
• Meanwhile, halve the cherry tomatoes, slice the olives (or halve them), remove the skins and pit of an avocado and chop it.
• Chop the cucumber (you can choose to remove the skins and deseed if desired - I left the skin and seeds in mine)
• Once the pasta and tortellini has cooled, toss it together with the vegetables.
• In a separate bowl, combine the basil pesto sauce, Zesty Italian dressing, olive oil, garlic, pepper, and salt.
• Pour the dressing over the salad and toss until it is all covered.
• Add more salt and pepper if desired.
• Allow to chill in the fridge tightly covered for at least 30 minutes.
• Optionally cover with Parmesan cheese before serving.