Tortellini Pesto Salad

Bring a large pot of lightly salted water to a boil. Place tortellini in the pot and cook for 7 to 8 minutes until al dente. Drain and cool.

In a large bowl mix the cooked tortellini red bell pepper broccoli carrots olives and garlic.

In a separate bowl stir together the mayonnaise pesto milk Parmesan cheese olive oil and vinegar. Pour over the tortellini and vegetables and gently toss to coat. Cover and place in the refrigerator 1 hour until chilled. Serve over spinach leaves.