March 24, 2017
Fresh Tomatoes, Dinner, Lunch,
Main Dish, Salads, Meat Salad, Dairy, Pasta, Italian, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Make-Ahead, Quick Meals, Entertaining, July 4th, Labor Day, Ladies Luncheon, Picnic, Potluck, Summer, Weeknight Meals, Refrigerator more
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Combine the basil and cheese pesto with the vinaigrette.
Cook the tortellini until perfectly tender (6- 7 minutes). Drain but do not rinse.
While the tortellini is still warm, carefully toss with about 1/2 cup of the pesto mixture. Cover and refrigerate 4 to 24 hours.
After chilling mix in salami, provolone cheese, roasted red peppers and olives. Toss carefully to combine.
Toss with remaining pesto- vinaigrette mixture before serving. Add salt and pepper. Then top with chopped tomato and basil. Serve
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