1 (9 oz.) package cheese tortellini
1 small red bell pepper, julienned
3/4 cup chopped fresh broccoli florets
1/3 cup shredded carrots
1/2 cup mayonnaise
1/4 cup basil pesto (Our recipe: Basil & Spinach Pesto Sauce in Main Dishes)
1/4 cup milk
2 Tbsp. grated Parmesan cheese
1 Tbsp. olive oil
1 Tbsp. distilled white vinegar
1 bunch fresh spinach, washed and chopped
Cook tortellini according to package instructions. Rinse with cold water; drain and cool. Stir bell pepper, broccoli florets, and carrots into the tortellini. Mix well mayonnaise, basil pesto, milk, Parmesan cheese, olive oil, and white vinegar in a separate bowl. Pour over tortellini mixture; stir to coat. Refrigerate for at least 2 hours before serving.
Stir spinach into salad just before serving.
Note: Add cold grilled chicken for a complete meal.