Tortellini Salad

• Pesto:
• 1/2 lb. diced pepperoni
• 3 Tbs. Dijon mustard
• 4 cloves garlic
• 1 Tb. fennel seeds
• 7 oz sun-dried tomatoes, soaked and squeezed dry
• 1 c. olive oil
• 2 Tbs. lemon juice
• pepper
• Salad:
• 2 lbs. cheese- or meat-filled tortellini, cooked and drained
• 2 tomatoes, chopped
• 1 yellow bell pepper, seeded and diced
• 1/4 lb. pepperoni, thinly sliced
• 2/3 c. chopped parsley
• 3 Tbs. fresh basil

1. To make pesto: combine pepperoni, mustard, garlic, fennel, and sun-dried tomatoes in food processor. Process until smooth. With machine running, add oil and process until smooth. Season with lemon juice and pepper.
2. To assemble:
3. Combine pasta, tomatoes, peppers, and pepperoni in a bowl. Toss with pesto. Sprinkle with herbs. Can be made a few days ahead, and can be served warm or room temp.

pepperoni, mustard, garlic, fennel seeds, tomatoes, olive oil, lemon juice, pepper, salad, tortellini, tomatoes, yellow bell pepper, pepperoni, parsley, fresh basil

Taken from www.epicurious.com/recipes/member/views/tortellini-salad-50014035 (may not work)