directions
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1
To make dressing, thoroughly blend red wine vine- gar with Classic Basil Pesto and set aside
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2
Cook tortellini until al dente
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3
Drain, rinse with cold water, and drain well again. In a large ceramic bowl, lightly mix the tortelli- ni,pesto dressing, bell pepper strips, and shrimp
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4
Cover mixture and refrigerate for at least 1 hour or up to 8 hours
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5
Serves 4 to 6.
Tortellini, Shrimp & Pesto Salad
ingredients
- 1 cup Classic Basil Pesto (page 17)
- 1/4 cup plus 1 tablespoon red wine vinegar
- 1 pound fresh tortellini
- 1 medium-size red bell pepper,
- seeded and cut into thin bite-size strips
- 1/2 pound bay shrimp