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Summer Spinach and Pesto Tortellini Salad
6 servings

[ INGREDIENTS ]

Tortellini
Baby Spinach
Basil
Balsamic Vinegar
Pesto
Cherry Tomatoes
Parmesan

[ INSTRUCTIONS ]

1. Bring a pot of salted water to a rolling boil, add :
   
   8 Ounce Tortellini;
   and cook the tortellini to roughly 2 minutes under package directions.
2. Once the tortellini rise to the top of the water, drain them and rinse under cold water to stop cooking. Set aside.
3. Finely chop :
   
   10 Ounce Baby Spinach;
   and set aside.
4. Finely chop :
   
   2 Tablespoon Basil;
   and set aside.
5. Add to a small bowl :
   
   2 Tablespoon Balsamic Vinegar;
   1/2 Cup Pesto;
   and whisk well with a fork until it's a nice fluid, dressing-like consistency.
6. Add the tortellini to a large mixing bowl, along with :
   
   2 Cups Cherry Tomatoes;
   1/2 Cup Grated Parmesan;
7. Add the chopped basil into the bowl.
8. Chill this mixture, as well as the chopped spinach in the fridge for 30 minutes.
9. Before serving, add the spinach and pesto vinaigrette to the bowl and give it a good mix.
10. Sprinkle :
    
    2 Tablespoon of Parmesan;
    on top and serve!

::: View the original recipe for Summer Spinach and Pesto Tortellini Salad at urbanfarmie.com