Created by AnnaBella28 on March 24, 2017
Step 1: Combine the basil and cheese pesto with the vinaigrette.
Step 2: Cook the tortellini until perfectly tender (6- 7 minutes). Drain but do not rinse.
Step 3: While the tortellini is still warm, carefully toss with about 1/2 cup of the pesto mixture. Cover and refrigerate 4 to 24 hours.
Step 4: After chilling mix in salami, provolone cheese, roasted red peppers and olives. Toss carefully to combine.
Step 5: Toss with remaining pesto- vinaigrette mixture before serving. Add salt and pepper. Then top with chopped tomato and basil. Serve