Ingredients
- 2 jars (15 ounces each) Aunt Nellie’s 3 Bean Salad
- 1/4 cup prepared basil pesto
- 1/2 teaspoon salt, optional
- 1 package (9 ounces) refrigerated tortellini, any variety
- Stir-Ins, optional (See Note)
NOTE
Optional Stir-Ins: Grape tomatoes, halved cherry tomatoes, chopped bell pepper, and/or thinly sliced green onion. Recipe can be doubled.
Directions
Makes 6 servings.
- Drain bean salad, reserving 1/2 cup liquid. Combine reserved liquid, pesto and salt, if desired; set aside.
- Cook tortellini according to package directions; drain, rinse in cold water and drain again. Add pesto dressing; toss to coat. Add stir-ins if desired. Toss with bean salad.
- Serve at room temperature or chilled.
