I originally posted this recipe in the summer of 2010 using sea shell pasta. Today's version features three-cheese tortellini and added sweet peppers. It is also a larger recipe...a perfect salad for that potluck picnic coming up. We enjoyed it at a potluck picnic for twelve recently and then served the leftovers at a backyard BBQ the following day.
- 2 pound/ 750 gr 3-cheese tortellini
- 1/2 cup basil pesto
- 1/3 cup sour cream
- 1 English cucumber, chopped (or 4 mini cuc's)
- 3 cups cherry tomatoes, halved
- 1 cup chopped sweet pepper (red or yellow)
- 1/2 cup diced red onion
- 2/3 cup crumbled feta cheese
- 1/2 cup pine nuts, toasted
- black olives, (optional)
- In large pot of boiling, salted water, cook pasta according to directions on package. Drain. Rinse under cold running water and drain well. Allow pasta to cool.
- Combine pesto and sour cream in small bowl.
- Place pasta in large salad bowl, together with cucumbers, tomatoes, peppers, onions, cheese, pine nuts and olives.
- Add dressing and toss to coat.
- Refrigerate until serving.
