Bean Tortellini and Pesto Salad
Author: The Crafting Chicks
  • 2 cans (15 ounces each) READ 3 or 4 Bean Salad
  • ¼ cup prepared basil pesto
  • ½ teaspoon salt, optional
  • 1 package (9 ounces) refrigerated tortellini, any variety
  • Stir-Ins, optional*
  • *Optional Stir-Ins: Grape tomatoes, halved cherry tomatoes, chopped bell pepper, and/or thinly sliced green onion.
  1. Drain bean salad, reserving ½ cup liquid. Combine reserved liquid, pesto and salt, if desired; set aside.
  2. 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.
  3. Serve at room temperature or chilled.
Recipe by The Crafting Chicks at