1 Tbs. olive oil
16 oz. cheese filled tortellini (in the refrigerated or frozen section of grocery store)
1 yellow pepper, cut into matchstick pieces
1 red pepper, cut into matchstick pieces
2 Tbs. red onion, diced
3 scallions, thinly sliced
1 shallot, peeled and finely diced
3/4 cup frozen peas, thawed and cooked in boiling water for 3 minutes
1/2 cup chopped black olives
1/3 cup prepared pesto
Salt and pepper to taste
Bring a large pot of salted water to a boil with a tablespoon of olive oil Cook the tortellini according to package directions. Drain, reserving 1 cup of the cooking water. Remove tortellini to a bowl and toss with 3 tablespoons of the pasta water.
Add the peppers, onion, scallions, shallot, peas, olives, and pesto to the tortellini; toss to combine. If the “sauce” is too thick, add another tablespoon of the pasta water. Season with salt and pepper.
Refrigerate for up to 1 day before serving. Makes 6 servings.