2 pkgs. fresh contadina tortellini
1 pkg. fresh pesto sauce
1/2 c. white wine tarragon vinegar
1 lb. asparagus (sliced and blanched)
2 c. julienned red and yellow peppers
1 c. walnut pieces

Cook tortellini, rinse in cold water. Drain well. Combine pesto, vinegar; whisk to blend. Add other ingredients. Mix well. Chill to taste. Serves 4 to 6.