Ingredients
36 ounces tricolor tortalini, cooked & cooled
1/2 pound feta cheese, crumbled
1 package Knoor pesto, prepared
1 can water chestnuts, chopped
1/2 teaspoon dijon mustard
3 ounces shredded carrots
salt and pepper
1 tablespoon lemon juice
8 ounce can sliced black olives
Preparation
Combine all ingredients in a large bolw. Mix gently.
