Recipe

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• 1/3 cup oil & vinegar salad dressing (store bought)
• 3 tbsp basil pesto ( classico works well)
• 1 (350 g) package cheese tortellini (oliveiri tri-colour)
• 4 oz cheddar cheese, cubed
• 1/2 cup stuffed green olive
• 12 pickled pepperoncini peppers
• 1/2 cup cherry tomatoes, halved (optional)

• 1 Cook tortellini according to package directions.
• 2 Drain and rinse with cold water. Set aside to cool.
• 3 Combine oil & vinegar dressing and pesto in a small jar with tight fitting lid.
• 4 Shake well to combine. Set aside.
• 5 Combine tortellini, cheese, olives, peppers and tomatoes (if using) in a large glass bowl.
• 6 Stir to combine.
• 7 Shake dressing & pesto to combine. Pour over pasta salad.
• 8 Mix well.
• 9 Cover and refridgerate at least 1 hour.
• 10 Serve cold.