Cheese Tortellini Pesto Pasta Salad Ingredients:
1 (10 ounce) cont. grape tomatoes halved lengthwise
1 (14 ounce) can artichoke hearts drained, quartered
1 green bell pepper diced
1 (6 ounce) can medium black olives drained, sliced in half lengthwise
1/3 cup olive oil more if needed
1 (20 ounce) package cheese-filled egg tortellini cooked al dente, drained (fresh or frozen)
1 (8 ounce) jar basil pesto
1/4 cup parmesan cheese the kind in the can
2 teaspoons minced garlic
1/2 teaspoon salt (more if needed)
8 ounces half of a 1 lb. box rotini pasta, cooked al dente and drained
12 ounces mozzarella cheese cubed
Cheese Tortellini Pesto Pasta Salad Preparation Instructions:
Cook pastas, set aside to drain and cool a bit. In large bowl or punch bowl, add the rest of ingredients, folding gently til well mixed. Gently fold in pastas well. Adjust seasoning to taste, meaning adding more salt, parmesan, etc., until you like it. Serve immediately, or refrigerate.
*If you make this say a day ahead of time, you’ll need to “refresh” this. Just add a bit more olive oil, salt and parmesan before serving. This salad is best, though, room temperature, or even slightly warm.