- 1 package of U-Bake tortellini
- 8 ounces basil pesto
- A handful of sun dried tomatoes or 2 quartered & sliced Roma tomatoes
- 2 handfuls of fresh baby spinach
- 2-4 tbs Olive Oil (depending on how moist you want it to be)
- U-Bake Garlic salt
- U-Bake Pepper

Boil the tortellini in water, flavored with 1 tsp U-Bake Chicken Broth. Drain & cool (running cold water over it, drizzling with some olive oil & tossing) and combine with tomatoes and pesto (to taste - some are stronger than others, but I easily use 8-12 ounces because I love it.... I find that the salad is better after a night in the fridge, but as long as you have a few hours for it to chill, you'll be fine. Just before serving, throw in the spinach and add more garlic salt or pepper if you need to - also, drizzle some olive oil over the top, as the oil in the pesto has probably been absorbed into the pasta by now.