Pesto Tortellini and Vegetable Salad

I had this recipe clipped out of the newspaper a from a few years ago. I adjusted it a little to fit our family's preferences, and ended up totally impressed with this fresh, flavorful, and easy summer meal. The kids picked around the onions, but otherwise all came back for seconds. I look forward to the little bit that there was left over for my lunch tomorrow. I love these filling meals that don't heat up my house and it's perfect for a Memorial Day picnic!

The ingredients:
1 Tbs. olive oil
16 oz. cheese filled tortellini (in the refrigerated or frozen section of grocery store)
1 yellow pepper, cut into matchstick pieces
1 red pepper, cut into matchstick pieces
2 Tbs. red onion, diced
3 scallions, thinly sliced
1 shallot, peeled and finely diced
3/4 cup frozen peas, thawed and cooked in boiling water for 3 minutes
1/2 cup chopped black olives
1/3 cup prepared pesto
Salt and pepper to taste

Bring a large pot of salted water to a boil with a tablespoon of olive oil Cook the tortellini according to package directions. Drain, reserving 1 cup of the cooking water. Remove tortellini to a bowl and toss with 3 tablespoons of the pasta water.

Add the peppers, onion, scallions, shallot, peas, olives, and pesto to the tortellini; toss to combine. If the "sauce" is too thick, add another tablespoon of the pasta water. Season with salt and pepper.

Refrigerate for up to 1 day before serving. Makes 6 servings.

Enjoy!