Ingredients
Pesto:
1/2 lb. diced pepperoni
3 Tbs. Dijon mustard
4 cloves garlic
1 Tb. fennel seeds
7 oz sun-dried tomatoes, soaked and squeezed dry
1 c. olive oil
2 Tbs. lemon juice
pepper
Salad:
2 lbs. cheese- or meat-filled tortellini, cooked and drained
2 tomatoes, chopped
1 yellow bell pepper, seeded and diced
1/4 lb. pepperoni, thinly sliced
2/3 c. chopped parsley
3 Tbs. fresh basil
Preparation
To make pesto: combine pepperoni, mustard, garlic, fennel, and sun-dried tomatoes in food processor. Process until smooth. With machine running, add oil and process until smooth. Season with lemon juice and pepper.
To assemble: Combine pasta, tomatoes, peppers, and pepperoni in a bowl. Toss with pesto. Sprinkle with herbs. Can be made a few days ahead, and can be served warm or room temp.
