Two Tomato Tortellini Salad with Toasted Pecans

One of the things I love most about summer is how suited it is for make-ahead meals. Think about it -- the classic summer Southern meal is a potluck . And what do all potlucks have in common? Delicious make ahead dishes…   ...Potato Salad, Coleslaw, and Deviled Eggs just to name a few.

Ingredients

• 12 ounces cheese tortellini
• 1 garlic clove, minced
• 2 tablespoons apple cider vinegar
• 1/2 tablespoon Dijon or yellow mustard
• 1/4 teaspoon salt
• 4 tablespoons olive oil
• Freshly ground black pepper
• 1/2 cup bottled sundried tomatoes, drained
• 1 large summer-ripe tomato, cut into wedges
• 1/2 cup green olives, sliced in half lengthwise
• 1 cup Sunnyland Large Pecan Pieces, toasted
• Chopped fresh flat leaf parsley (optional)

Instructions

1. Cook tortellini according to package directions; drain and rinse with cold water.
2. Combine garlic with next 5 ingredients (through black pepper). Toss with tortellini and remaining ingredients. Serve immediately or refrigerate until ready to serve.