Since it’s National IPA Day, our last article was on this favorite style of craft beer.

Here’s something to serve with it, when you’re kicking back with a beer: a pasta salad with antipasto accents and a creamy pesto dip.

This super-easy tortellini recipe (photo #1) can be served as an antipasto/snack, as a light lunch with a side salad, or as a first course at dinner.

You can serve it at room temperature or straight from the fridge.

It’s easy to make pesto. But it’s even easier to buy a jar (photo #2).
 
 
RECIPE: TORTELLINI ANTIPASTO WITH PESTO DIP

Ingredients For 4-6

 
Garnishes

 
Preparation

1. BRING a large pot of salted water to boil. Cook the tortellini according to package directions. Drain, rinse, and cool.

2. MIX the pesto and cream cheese in a medium bowl until well combined. Smear the pesto mixture on a serving plate (see photo).

3. ARRANGE the tortellini around the pesto mixture for dipping. Drizzle with olive oil and serve with your favorite olives and antipasti.
 
 
THE HISTORY OF TORTELLINI

[1] Easy-to-make tortellini appetizer (both photos © DeLallo).

[2] It’s easy to make pesto, but even easier to buy a jar.