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Bean, Tortellini & Pesto Salad
Memorial Day picnic

Prep time: 15 minutes Cooking time: 10 minutes Makes six servings 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, any variety

Drain bean salad; reserve 1/2 cup liquid. 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 stir-ins if desired (see below). Toss with bean salad. Serve at room temperature or chilled. Optional stir-ins: grape tomatoes or halved cherry tomatoes; chopped bell pepper; thinly-sliced green onion.