Ingredients

• 2 cups roasted red pepper pesto
• 2 1/2 lbs. cheese tortellini
• 1 cup pitted Kalamata olives, sliced lengthwise
• 1/2 cup toasted pine nuts
• Sea salt to taste

Preparation

1. Cook tortellini according to package instructions, drain and cool.
2. Reserve two tablespoons of the olives.
3. Combine remaining ingredients, toss and garnish with reserved olives. Serve warm or chilled.

Makes 12 one cup servings.