I love pasta salad on hot spring/summer days. I especially love pasta salads made with cheese filled tortellini! This recipe made a TON!!! Oh, and did I mention, it was fabulous?
Cheese Tortellini Pesto Pasta Salad
1 (14 oz.) can artichoke hearts, drained, quartered
1 (10 oz.) container grape tomatoes, halved lengthwise
1 (6 oz.) can medium black olives, drained, sliced in half lengthwise
1 green bell pepper, diced
1 (20 oz.) package cheese-filled tortellini, cooked al dente, drained
1/3 c. olive oil, more if needed
1/4 c. parmesan cheese
1 (8 oz.) jar basil pesto
1/2 t. salt, more if needed
2 t. minced garlic
12 oz. mozzarella cheese, cubed
8 oz. rotini pasta, cooked al dente, drained
Cook pastas, set aside to drain and cool a bit. In large bowl, add rest of ingredients, folding gently until well mixed. Gently fold in pastas well. Adjust seasoning to taste, meaning, add more salt, parmesan, etc. until you like it. Serve immediately or refrigerate. If you make this a day ahead of time, you'll need to "refresh" it. Just add a bit more olive oil, salt, and parmesan before serving.