Cook the tortellini, strain and rinse with cold water to stop the cooking and to cool it down quickly.
To make the pesto: Combine all the ingredients in a blender or food processor. Blend until smooth. Season to taste with salt and pepper.
Combine the tortellini with the pesto and fold in the tomatoes, sun dried tomatoes and Ciliegine. Season to taste with salt and pepper.
Serve cold or at room temperature. In a time crunch? You can make this dish the day before you wish to serve it.
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