Ingredients

• 1 , 9 ounce
• 1 small red bell pepper , julienned
• 0.75 cups broccoli florets , blanched
• 0.33 cups shredded carrots
• 0.33 cups pitted green olives
• 1 clove garlic , chopped
• 0.5 cups mayonnaise
• 0.25 cups prepared basil pesto
• 0.25 cups milk
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon olive oil
• 1 tablespoon distilled white vinegar
• 1 bunch fresh spinach leaves

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Place tortellini in the pot and cook until al dente, 7 to 8 minutes. Drain and cool.
3. 3 Mix cooked tortellini, bell pepper, broccoli, carrots, olives, and garlic in a large bowl.
4. 4 Whisk mayonnaise, pesto, milk, Parmesan cheese, oil, and vinegar together in a separate bowl. Pour over tortellini and vegetables and gently toss to coat.
5. 5 For best flavor results, cover and place in the refrigerator until chilled. Serve over spinach leaves.

Nutrition per serving