Pesto Pea Tortellini Salad

Summertime is finally here, and eating outdoors becomes normal. Whether it's a picnic lunch at the park or beach, or a backyard BBQ, having summer-friendly side dishes can round out the perfect summer meal.

One of my favorite summer dishes is a cold pasta salad made with fresh cheese tortellini coated in a light pesto-based sauce with peas. I don't know what it is about pesto, but it is one of those magical condiments that can elevate everything it touches a notch or two. I have yet to meet a pesto dish I did not like. This dish is best when using large-size tortellini that can be found in the fresh pasta section of most grocery stores.

Store-bought pesto makes pulling this dish together effortless. With an abundance of fresh basil growing in gardens across the country and being sold at farmers' markets, you can quickly make fresh pesto in a food processor in minutes. Adding frozen peas might seem odd, but they unthaw within minutes of preparing the salad. I personally love the bits of peas that noticeably add a little bit of flavor and texture. With a little grilled chicken, you can make this side dish a main dish and be completely satisfied.

This salad can be made days in advance and should be kept cold before serving because of the mayonnaise. Leftovers will be kept in the refrigerator for up to a week and make a great side with a nice sandwich for lunch. I hope you enjoy the salad as much as I do!