Tortellini Pasta Salad

• 1 lb of tortellini with cheese
• 1 lb of spinach tortellini with cheese
• 2 red bell peppers
• 2 orange bell peppers
• 2 yellow bell peppers
• 1 large red onion
• For Pesto-
• 4 cups of fresh basil leaves
• 1 to 1 1/2 cups of olive oil
• 2 large cloves of garlic
• 1/4 cup of pine nuts
• 1 tsp sea salt
• 1/2 cup parmigiano cheese - grated

1. In blender add 1 cup Olive Oil with basil leaves, garlic, pine nuts and salt. Blend on hi and add additional olive oil to make a paste (enough so that the blender doesn't jam). Pour into a large mixing bowl. Add cheese and mix by hand.
2. Chop peppers and onion coarsely on side and add to pesto in bowl.
3. Boil a large sauce pan with water and add tortellini. Fresh pasta only needs to be cooked for 2 minutes or less, frozen requires 6-10 mins.
4. Strain pasta in collander when tender, add to mixing bowl immediately after. Mix all ingredients together and let it stand for at least 30 minutes. Serve.
5. Pasta can be chilled overnight, but let it stand at room temp for 15 minutes before serving.

cheese, cheese, red bell peppers, orange bell peppers, yellow bell peppers, red onion, basil, olive oil, garlic, nuts, salt, parmigiano cheese

Taken from www.epicurious.com/recipes/member/views/tortellini-pasta-salad-1206233 (may not work)