Preparation:
To make the pesto: Puree all the ingredients for pesto in wor kbowl of food processor or in a blender, working in batches. Transfer to a small bowl and place a piece of plastic wrap directly on surface to prevent discoloring. (Pesto may be made in advance and kept covered and chilled. Will keep about 2 weeks). Cook the tortellini in a kettle of boiling, salted water until al dente. Drain well and refresh under cold water. In a large bowl toss together the tortellini and pesto. Cover and refrigerate for at least 4 hours (or overnight). Add the remaining ingredients, except oil. Combine well and add oil only if salad seems dry. Season with salt and pepper to taste. |
