Tri-Colored Tortellini Salad

Tri-Colored Tortellini Salad

Total Time40 minutes
Prep20 minutes
Cook20 minutes
Yield :roughly 3 quarts
Level :easy

Ingredients

1 lb Classic Foods Tortellini,
1 lb Classic Foods Spinach Tortellini
1 lb Classic Foods Tomato Tortellini
2 Tbls Extra Virgin Olive Oil
Kosher Salt
1 1/2 c Kalamata olives, halved
3/4 c non pareil capers
1/2 to 3/4 c mama lil’s pickled peppers, sliced thinly (use less if the heat will bother you)
1 c crumbled feta
14 oz Classic Foods Sun Dried Tomato Pesto

This is the salad I made to demonstrate the Tri Colored Tortellini at the last market.  It’s a fairly simple salad, and the pasta can be made the day before, if you like. Also, this is enough for a large party, if you’re making it for a smaller crowd, try halving the recipe.

Bring a pot of salted water to a boil, then add the tortellini. Boil 5-6 minutes, stirring occasionally.  Once they float, I let them boil for another 30 seconds to a minute, to make sure they’re cooked through.  Drain, then toss with oil and let cool, stirring occasionally to make sure they don’t stick together.

Once your pasta has completely cooled, add your pesto, and stir completely to coat.  Then add your olives, peppers, capers, and feta, stir to combine, and enjoy!