This hearty pasta salad is sure to be a hit wherever you bring it. We put it in individual jars for easy serving at picnics and tailgates. Glass containers will retain the cold from your cooler, and the basil and lemon make this dish so refreshing on a hot day!
1 LB tortellini
1 1/3 cups prepared pesto
1 red bell pepper, diced
1/2 red onion, diced
1/3 cup shredded carrot
2/3 cup cherry tomatoes, halved
Juice of one lemon
Cook the tortellini in salted boiling water for 5-7 minutes. Drain and toss with a bit of olive oil and let cool. Meanwhile, sauté the bell pepper and red onion for several minutes, allow to cool. In a bowl, combine the pesto with the juice of one lemon. Whisk while drizzling 2-3 more tablespoons of extra virgin olive oil. Add the tortellini, peppers, red onions, green onion, shredded carrot, and cherry tomato halves. Toss in the pesto. Refrigerate overnight. Serves 10-12.