Greek Pasta Salad ~ Crowd Size

I originally posted this recipe in the summer of 2010 using sea shell pasta.  Today's version features three-cheese tortellini and added sweet peppers.  It is also a larger recipe...a perfect salad for that potluck picnic coming up.  We enjoyed it at a potluck picnic for twelve recently and then served the leftovers at a backyard BBQ the following day.

• 2 pound/ 750 gr 3-cheese tortellini
• 1/2 cup basil pesto
• 1/3 cup sour cream
• 1 English cucumber, chopped (or 4 mini cuc's)
• 3 cups cherry tomatoes, halved
• 1 cup chopped sweet pepper (red or yellow)
• 1/2 cup diced red onion
• 2/3 cup crumbled feta cheese
• 1/2 cup pine nuts, toasted
• black olives, (optional)

1. In large pot of boiling, salted water, cook pasta according to directions on package. Drain. Rinse under cold running water and drain well. Allow pasta to cool.
2. Combine pesto and sour cream in small bowl.
3. Place pasta in large salad bowl, together with cucumbers, tomatoes, peppers, onions, cheese, pine nuts and olives.
4. Add dressing and toss to coat.
5. Refrigerate until serving.

Serves 12