Tortellini With Pimiento Pepper Dip

1 to 1½ pounds fresh spinach, meat, or cheese-filled tortellini 2 tablespoons olive oil 3 tablespoons chopped fresh basil or 1 tablespoon dried basil Salt Pimiento Pepper Dip: 1 garlic clove, peeled 2 jars (4 ounces each) pimientos, drained and patted dry 1 package (4 ounces) regular or low-fat soft garlic-herb cheese 1 teaspoon balsamic vinegar Salt

Cook tortellini according to package directions. Drain, run under cold water, and drain well. Place in a large bowl and toss with olive oil, basil, and salt to taste. To Make Dip: In food processor with the metal blade, mince garlic. Add pimientos and process until pureed. Add cheese, vinegar, and salt to taste and process until smooth, about 1 minute. Refrigerate until chilled. (Tortellini and dip may be refrigerated, covered, overnight. Remove from refrigerator at least 15 minutes before serving.)