Ingredients:
1 (18 ounce) package refrigerated tortellini pasta, cooked according to package directions and chilled
1 (8 ounce) package refrigerated pesto sauce
1/2 cup prepared balsamic vinaigrette dressing
1/2 cup chopped and drained oil-packed sun-dried tomatoes
1/2 cup pine nuts, toasted

Directions:
Combine all ingredients in a large bowl; toss well to combine.

Chill for 20 minutes or overnight.

Serve with fresh fruit and bread sticks.

Recipe makes 8 to 10 servings.

See also:
Minute Tomato Soup with Tortellini
Garlicky Pesto Pasta Salad
Provolone Pizza with Chicken and Pesto
Corn Con Pesto Recipe

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