Labor Day: Tortellini Pesto Salad | Submitted By: jmackinnell

1 (9 ounce) package cheese tortellini1 small red bell pepper, julienned3/4 cup fresh broccoli florets1/3 cup shredded carrots1/3 cup pitted green olives1 clove garlic, chopped1/2 cup mayonnaise1/4 cup prepared basil pesto1/4 cup milk2 tablespoons grated Parmesan cheese1 tablespoon olive oil1 tablespoon distilled white vinegar1 bunch fresh spinach leavesBring a large pot of lightly salted water to a boil. Place tortellini in the pot, and cook for 7 to 8 minutes, until al dente. Drain, and cool. In a large bowl, mix the cooked tortellini, red bell pepper, broccoli, carrots, olives, and garlic. In a separate bowl, stir together the mayonnaise, pesto, milk, Parmesan cheese, olive oil, and vinegar. Pour over the tortellini and vegetables, and gently toss to coat. Cover, and place in the refrigerator 1 hour, until chilled. Serve over spinach leaves. Amount Per Serving  Calories: 381 | Total Fat: 27.2g | Cholesterol: 35mg

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