Minted Peas And Pasta Salad - cooking recipe

Ingredients

Dressing
1/4 cup low-fat mayonnaise
1/4 cup low-fat sour cream
4 tablespoons pesto sauce (homemade or store bought)
3 tablespoons mint, coarsely chopped, save extra for garnish
1/2 teaspoon salt
1/8 teaspoon coarsely ground fresh pepper
Salad
9 ounces cheese tortellini, fresh
2 cups fresh green peas (or Petite frozen)
4 green onions, thinly sliced
1 cup mozzarella cheese, cubed
red leaf lettuce, bed (to garnish)
mint (to garnish)

Preparation

Combine all dressing ingredients, blend well, cover and chill.
Cook tortellini, drain and rinse with cold water.
Steam Peas (if using frozen, just thaw).
Combine tortellini, peas, cheese and onion.
Add dressing, tossing to coat.
Place in refrigerator for at east one hour.