Tortellini Salad With Spinach Pesto & Tomatoes

How to Make

• Step 1: Pesto ... Add the walnuts to the food processor; and, pulse a couple of times to lightly break them up. Then, add the spinach, garlic, shallot, cheese, lemon juice or white wine vinegar, and herbs to a food processor; and, pulse until everything is coarse chopped. Drizzle in the olive oil, a little at a time; until the pesto has a smooth consistency. Stop and season with salt and pepper to your liking. Then, transfer to a bowl; cover with plastic wrap, and let it rest. I actually prefer to use a small tupperware container; but, use what you have. I like the pesto to rest 30 minutes to an hour before adding it to the salad.

• Step 2: Tortellini ... Cook according to package directions, in plenty of salted water. Once the pasta is done; drain, and rinse under cool water. Then transfer to a bowl.

• Step 3: Finish and Garnish ... Add the sun dried tomatoes and fresh tomatoes to the cooled tortellini; along with 1 cup of the pesto; and, toss. Taste and season if necessary with salt and pepper.

• Step 4: Garnish with extra parmesan cheese, and the 'crunched up' croutons. You can make your own croutons; or, just buy a good quality one. Add them to a small ziploc bag; and crunch them up. NO, you aren't making bread crumbs ... just a coarse crumble. Added to the pasta salad; they, add a nice texture. You can also add chopped scallions if you want as well.

• Step 5: Serve and ENJOY! ... As I mentioned, add chicken or shrimp to make it a main dish; or serve as a side salad. Delicious and easy. Also, any extra pesto; is great on sandwiches, burgers, quesadillas; or, made into a vinaigrette for your favorite green salad - Lots of possibilities.