Tortellini Pesto Salad

• 9 ounces, weight Cheese Tortellini Pasta
• 1 whole Small Red Pepper, Julienned
• 1 cup Broccoli Florets
• 13 cups Shredded Carrots
• 13 cups Sliced Olives (I Prefer The Black Ones)
• 1 clove Garlic, Chopped
• 1/2 cups Mayonnaise
• 1/4 cups Prepared Pesto (or Use Your Own From The Freezer)
• 1/4 cups Milk (added By Tsp. To Thin Out Sauce)
• 2 Tablespoons Freshly Grated Parmesan Cheese
• 1 Tablespoon Olive Oil
• 1 Tablespoon Vinegar
• 1 package Fresh Baby Spinach, Small Bag

1. 1.
2. Bring a large pot of lightly salted water to a boil.
3. Place tortellini in the pot, and cook for 7 to 8 minutes, until al dente.
4. Drain, and cool.
5. 2.
6. In a large bowl, mix the cooked tortellini, red bell pepper, broccoli, carrots, olives, and garlic.
7. 3.
8. In a separate bowl, stir together the mayonnaise, pesto, milk, Parmesan cheese, olive oil, and vinegar.
9. Pour over the tortellini and vegetables, and gently toss to coat.
10. Cover, and place in the refrigerator for 1 hour, until chilled.
11. Serve over spinach leaves.

weight cheese, red pepper, broccoli florets, carrots, olives, clove garlic, mayonnaise, own, milk, freshly grated parmesan cheese, olive oil, vinegar

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/tortellini-pesto-salad/ (may not work)