A great pasta salad using leftover tortellini, perfect for lunches, buffets and picnics any time of the year. If you are one of those who, like my daughter, often brown bag it at the office this is can be eaten cold or room temperature.
The measurements I have given you are approximate, particularly as it applies to the tortellini. Use your judgement but there should be, of course, more tortellini than tuna. I also used canned but good quality Italian roasted red peppers. As to the balsamic vinegar, I must have added about 1 TB at most. What you want is just a hint.
6 oz. cooked tricolor cheese tortellini or enough for two portions
1 can of best quality tuna, drained
3 canned roasted red peppers, drained and cut in strips
1/4 cup of capers
6 basil leaves chopped right before you add
Dash of Balsamic Vinegar
Salt and Pepper to taste
Mix everything together, add enough olive oil to moist but not overwhelm and a dash of balsamic vinegar. Salt and pepper to taste.