Tortellini Salad

• 1 7 ounce package frozen cheese tortellini or 3 1/2 ounces (2 cups) dried tortellini
• 1 small red sweet pepper, cut into thin bite size strips
• 3/4 cup broccoli flowerets
• 1 small carrot thinly sliced
• 1/3 cup sliced pitted rip olives
• 3/4 cup mayo or salad dressing
• 1/3 cup purchased pesto sauce
• 1/4 cup milk
• 2 tablespoons grated parmesan cheese
• 1 tablespoon olive oil or cooking oil
• 1 teaspoon vinegar
• 1 clove garlic minced (optional)
• fresh spinach leaves

1. Cook tortellini according to package directions, drain. Rinse with cold water, drain well.
2. In a large mixing bowl combine tortellini, sweet pepper, broccoli, carrots and olives.
3. For dressing, in a small bowl mixing bowl stir together mayo or salad dressing, pesto sauce, milk cheese, oil vinegar, pepper and garlic. Pour dressing over tortellini mixture, toss lightly till well blended. Cover and chill at least 5 hours. Serve in a spinach-lined bowl.

frozen cheese, red sweet pepper, broccoli flowerets, carrot, olives, mayo, pesto sauce, milk, parmesan cheese, olive oil, vinegar, garlic, fresh spinach leaves

Taken from www.epicurious.com/recipes/member/views/tortellini-salad-50004206 (may not work)