INGREDIENTS
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2 cups bowtie pasta
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1 (12 ounce) three-cheese tortellini (dehydrated kind, not frozen)
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1 and 1/2 cups (10 ounces) cherry tomatoes
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1 medium-sized avocado, ripe
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1 medium size (~2 cups) cucumber
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1 and 1/2 cups olives
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1 (8.1 ounce) traditional basil pesto sauce and spread (I recommend Classico)
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2/3 cup Zesty Italian dressing
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2 tablespoons olive oil
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1 teaspoon minced garlic
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1/8 teaspoon pepper
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1/2 teaspoon salt