Tortellini, Pesto and Broccoli Salad

Ideal to take to work. Let the salad come back to room temperature during the morning to get the most flavor. Any filled tortellini will work.

• Ready In: 10 mins
• Yields: 2 lunches

Ingredients

• 5  ounces broccoli, cut into small pieces
• 8  ounces  cheese tortellini
• 3  tablespoons pesto sauce
• 2  tablespoons pine nuts, toasted (optional)
• 1  tablespoon  balsamic vinegar
• 8  cherry tomatoes, halved

Directions

1. Bringa large pan of water to the boil.
2. Add the broccoli, cook for 2 minutes then add the tortellini and cook according to pack instructions.
3. Drain everything, gently rinse under cold water until cool then tip into a bowl.
4. Toss with the pesto, pine nuts and balsamic vinegar.
5. Add the tomatoes, pack into containes and chill.
6. Bring to room temp before serving.