Kick-Ass Pasta Salad

The Evil Genius spent the weekend with his dad, and Someone, Sprout and I went up to Mum's to get some garden-type things done there.It's slow going, because when we go up there it either rains or we discover that we need a tool or some other supplies to get a job done, or (as happened earlier this week) a piece of equipment craps out and we need to get it fixed (thank goodness for friends who are handy and kind-hearted - hopefully the mower will be up and running again very soon).

I made a pasta salad for lunch that was freakin' amazing. I have no photographs and no measurements, but I had to share the basic recipe with you because I am mighty chuffed about it.

The players:
Tortellini, any kind you like ( I used chicken and herb this time)
Pesto
Mayonnaise
Lemon Juice
Cabbage
Carrots
Celery
Salt
Pepper
Parmesan Cheese

Action:
Cook the tortellini until al dente. How much? Umm...how much pasta salad do you want?

While the pasta is cooking, thinly slice or shred some cabbage. How much? Again, it depends on how much salad you want, but I didn't use a lot - just enough to add a little texture to the finished product. Shred some carrots. See cabbage for amounts. Chop a stalk or two of celery.

In a separate bowl, mix two parts mayo to one part pesto. You can use more pesto if you want - I didn't have a lot of it, but may bump up the green stuff next time I make this, because I love me some pesto. Mix in some Parmesan, salt and pepper, and a few squeezes of lemon juice.

Toss the shredded cabbage, carrots, and chopped celery in a large bowl. Add half the mayo mixture.

When the pasta is cooked, drain and chill it. Once chilled, toss it into the cabbage mixture. Add the rest of the mayo mixture a little at a time until the salad is sauced to your liking. Chill. Nom. nom, nom.

What I didn't have but plan to use next time, maybe:
Green Onions
Artichoke Hearts
Fresh Peas

Lemme know if you make it, whether you add your own touches, and how you like it