PREP TIME: 10 min | COOK TIME: 15 min | READY IN: 25 min | YIELDS: 2 Servings
|9 oz pkg||any of your favorite Three Bridges Tortellini|
|4 oz||of Three Bridges Pesto|
|¼ cup||english cucumbers, halved, seeded and sliced|
|¼ cup||cherry tomatoes, halved|
|⅛ cup||red onion, julienned|
|½ cup||mache, or romaine lettuce, chopped|
|salt and pepper to taste|
- Bring a large pot of water to a boil. Cook the tortellini according to instructions on package. Drain off the tortellini and set in refrigerator to cool. Can be made ahead of time.
- In a large mason jar, start by layering pesto on the bottom of the jar, then layer the following ingredients in order: cucumbers, cherry tomatoes, red onions, tortellini, and lastly mache (or romaine). Ideally the heartier and heavier ingredients are on the bottom and the more delicate lighter ingredients are on the top.
- Cover and store in refrigerator for up to a week. When it’s time to eat, just shake well and serve!