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Tortellini with Salami & Pesto

1 9-oz. pkg refrigerated cheese-filled tortellini or ravioli

1 medium tomato, chopped

cup purchased pesto

2 ounces salami, chopped

2 medium tomatoes, thinly sliced (optional)


Cook tortellini according to package directions. Place chopped tomato in a large colander; drain pasta over tomato. Transfer pasta mixture to a medium mixing bowl. Add pesto and salami; toss gently until pasta is coated with pesto. Serve warm on individual plates lined with a few pieces of thinly sliced tomato or in a bowl for a buffet. Makes 12 to 16
appetizer servings.