Torellini Pasta Salad & Pesto Sauce

This is a great pasta to make in large quantities for parties. The fact that it doesn't have to be chilled is another plus.

• 1 bag dry cheese filled tortellini  Cooked per directions
• 2 or3  diced sweet peppers of various colors (red, yellow, orange)
• 2 stalks celery, diced
• 1 medium sweet onion, diced
• 2 cups firm tomatoes, diced (roma tomatoes diced or grape tomatoes cut in half are good)
• 1 can sliced black olives
• 2 to 3 cups home made or store bought basil pesto
• ¼ cup pasta water to thin pesto if needed
• 1 cup toasted pine nuts (optional)
• 1 cup grated Parmesan cheese for topping (optional)
• 1 cup fresh basil, chopped (optional)

Chop fresh ingredients while preparing pasta.  Mix all ingredients gently folding in pesto until everything is well coated.  Serve chilled.
PESTO 

• approximately 2 cups packed fresh basil leaves
• 3 cloves garlic
•  1/3 cup pine nuts
• salt and pepper to taste
• approximately 1/2 cup Olive oil or more to desired consistency
• 1/2 cup Parmesan cheese (if using in a dish immediately otherwise leave it out)

Put all ingredients except olive oil into food processor. Pulse until chopped fine. Drizzle in Olive oil until desired consistency.