- 1 (9 ounce) package spinach and cheese tortellini (such as Three Bridges® Tortellini)
- 1 (4 ounce) jar pesto (such as Three Bridges® Pesto)
- 1/4 cup halved, seeded, and sliced English cucumber
- 1/4 cup halved cherry tomatoes
- 1/4 cup matchstick-sized pieces red onion
- 1/2 cup chopped mache (lamb's lettuce)
- 1 canning jar
- salt and ground black pepper to taste
- Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water until they float to the top, 5 to 7 minutes. Drain water. Place in the refrigerator to cool, about 15 minutes.
- Layer pesto, cucumbers, tomatoes, onions, tortellini, and mache into the canning jar; season with salt and pepper.