½ C prepared pesto - see recope below or used storebought - Costco has a great Kirkland brand pesto
2 Tbsp red wine vinegar
2 C cherry tomatoes, halved
2 C fresh spinach, stemmed and chopped
kosher salt and cracked pepper to taste
For the Basil Pesto:
2 C packed fresh basil leaves
¼ C toasted pine nuts
1 cloved garlic, chopped
½ C grated parmesan cheese
½ C good quality olive oil
S & P to taste
Instructions
Boil fresh tortellini according to package instructions - usually 2-3 mins. Drain and rinse with cold water (can also serve hot, if serving hot do not rinse with cold water).
Transfer tortellini to a large serving bowl. Add pesto and red wine vinegar and stir to coat. Add tomatoes and spinach and stir until incorporated. Season with S&P to taste. Serve immediately or store covered in the fridge until ready to serve.
For Basil Pesto:
In a food processor combine basil, cheese, garlic, pine nuts and ¼ C olive oil. Slowly drizzle in the remaining ¼ C olive oil while the food processor is running. Season with kosher salt and fresh ground pepper to taste. Store in airtight container in refrigerator for up to 1 week.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/tortellini-pesto-salad/