- 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
- Cook tortellini according to package instructions, drain and cool.
- Reserve two tablespoons of the olives.
- Combine remaining ingredients, toss and garnish with reserved olives. Serve warm or chilled.
Makes 12 one cup servings.