Minted Peas and Pasta Salad

This is an adopted recipe that I haven't yet tried. The original chef comments: "Trust me, really. This salad is one of the best I have ever made. I came up with this about 5 years ago to use the fresh peas and mint I had in my garden. Let me know what you think!"

• Ready In: 1 hr 20 mins
• Serves: 5

Ingredients

• Dressing

• 1⁄4 cup low-fat mayonnaise
• 1⁄4 cup low-fat sour cream
• 4  tablespoons pesto sauce (homemade or store bought)
• 3  tablespoons mint, coarsely chopped, save extra for garnish
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon  coarsely ground fresh pepper

• Salad

• 9  ounces  cheese tortellini, fresh
• 2  cups  fresh green peas (or Petite frozen)
• 4  green onions, thinly sliced
• 1  cup mozzarella cheese, cubed
•  red leaf lettuce, bed (to garnish)
•  mint (to garnish)

Directions

1. Combine all dressing ingredients, blend well, cover and chill.
2. Cook tortellini, drain and rinse with cold water.
3. Steam Peas (if using frozen, just thaw).
4. Combine tortellini, peas, cheese and onion.
5. Add dressing, tossing to coat.
6. Place in refrigerator for at east one hour.