Bring a large pot of lightly salted water to a boil. Place tortellini in the pot and cook for 7 to 8 minutes, until al dente. Drain and cool.
In a large bowl, mix the cooked tortellini, red capsicum, broccoli, carrots, olives and garlic.
In a separate bowl, stir together the mayonnaise, pesto, milk, Parmesan cheese, olive oil and vinegar. Pour over the tortellini and vegetables and gently toss to coat. Cover and place in the refrigerator 1 hour until chilled. Serve over spinach leaves.
Absolutely yummo and a change from the usual pasta salads. Used two different tortellini's - one ricotta and spinach and one chicken and bacon. Followed dressing to a tee and made heaps! We enjoyed this for family xmas and a few extra nights after that. Keeps well. Thanks for sharing. - 02 Feb 2015