Pesto Pasta Medley
When I worked at a prep school, I’d bring this dish in for potlucks. Co-workers always emptied the bowl and gave me a lot of compliments. Many asked for a copy of the recipe so they could make it at home.
—BETH LEPORE WINCHESTER, MA
START TO FINISH: 25 MIN. MAKES: 16 SERVINGS
3 packages (7 ounces each) dried cheese tortellini
1 package (12 ounces) tricolor spiral pasta
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
2 jars (3 1/2 ounces each) prepared pesto
1 jar (6 ounces) oil-packed sun-dried tomatoes, drained and chopped
1/2 teaspoon salt
Grated Parmesan cheese, optional
1. Cook the tortellini and spiral pasta according to package directions; drain and place in a large serving bowl.
2. Add the artichokes, pesto, tomatoes and salt. Sprinkle with the Parmesan cheese if desired. Serve warm or at room temperature. Refrigerate any leftovers.