Bean, Tortellini and Pesto Salad

Servings: 6

2 cans (15 ounces each) READ 3 or

4 Bean Salad

1/4 cup prepared basil pesto

1/2 teaspoon salt (optional)

1 package (9 ounces) refrigerated tortellini grape tomatoes (optional) halved cherry tomatoes (optional) chopped bell pepper (optional) thinly sliced green onions (optional) Drain bean salad, reserving 1/2 cup liquid. In bowl, 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 grape tomatoes,

cherry tomatoes, bell pepper and green onion, as desired. Toss with bean salad.

Serve at room temperature or chilled.