Mediterranean Shrimp Tortellini Salad with Arugula Pesto

1 lb. fresh cheee tortellini, cooked "al dente", drained
1 lb. large shrimp, cooked, peeled and deveined
15 oz. can artichoke hearts, drained and quartered (not the marinated artichokes)
1 medium red onion, peeled and thinly sliced
1/2 cup Kalamata olives, pitted and coarsely chopped
2 cups frozen petite peas, thawed
1 red pepper, cored and diced and/or 4 Roma tomatoes, coarsely chopped

Arugula Pesto
1 cup arugula leaves
1 cup Italian parsley leaves
2 large cloves garlic
1/2 cup olive oil
12 cup grated Romano chees
1 tsp. salt
1/2 tsp. ground black pepper
1/2 cup walnuts, pine nuts or almonds

Place the cooked tortellini in a large mixing bowl and add the shrimp, artichokes, onion slices, olives, peas, red pepper and/or tomatoes. Toss gently. In a food processor, add the arugula, parsley, garlic, olive oil, cheese, salt, pepper and nuts. Process until smooth, about 20-30 seconds. Mix into the tortellini salad, refrigerate for several hours before serving. Serves 8-10 as part of a buffet.

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