Tortellini Pesto Chicken Salad

• 1-9oz package refrigerated cheese-filled tortellini
• 1 cup frozen sweet peas
• 5 cups torn romaine lettuce
• 1½ cups carrots, shredded
• 2 cups grilled chicken, cubed or shredded
• 1 red bell pepper, cut into strips
• ¼ cup mayonnaise
• ½ cup basil pesto
• ½ cup ranch dressing

Cook tortellini according to directions.

In a large bowl, put in peas, chopped romaine, shredded carrot, chicken and red bell pepper at the top.

In a separate bowl, mix mayonnaise, pesto and ranch dressing.  Pour over peppers on the salad.  Chill for 2 hours.

Before serving toss it all together.