Cheese Tortellini Pesto Pasta Salad

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 1 (14 ounce) can artichoke hearts, drained, quartered
• 1 (10 ounce) cont. grape tomatoes, halved lengthwise
• 1 (6 ounce) can medium black olives, drained, sliced in half lengthwise
• 1 green bell pepper, diced
• 1 (20 ounce) package cheese-filled egg tortellini, cooked al dente, drained (fresh or frozen)
• 1/3 cup olive oil, more if needed
• 1/4 cup parmesan cheese, the kind in the can
• 1 (8 ounce) jar basil pesto
• 1/2 teaspoon salt, more if needed
• 2 teaspoons minced garlic
• 12 ounces mozzarella cheese, cubed
• 8 ounces half of a 1 lb. box rotini pasta, cooked al dente, drained

Recipe

• 1 cook pastas, set aside to drain and cool a bit.
• 2 in large bowl or punch bowl, add rest of ingredients, folding gently til well mixed.
• 3 gently fold in pastas well.
• 4 adjust seasoning to taste, meaning, add more salt, parmesan, etc., til you like it.
• 5 serve immediately, or refrigerate.
• 6 *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.
• 7 this salad is best, though, room temp, or even slightly warm.