cheese tortellini pesto pasta salad

 

This is my favorite way to make (and eat!) pasta salad in the whole world. I have been making it for years and always get asked for my recipe. So happy to share it with you all! It makes a lot, I'll warn ya, but you can make a smaller version by omitting the rotini and adding half the rest of the ingredients. But... it's highly addictive and you'll wish you'd made more when it's gone. Great for parties and picnics, too. This salad is best at room temp or even slightly warm.

Ingredients

• 1 package cheese tortellini (20 oz)
• 8 ounces rotini pasta
• 1 can artichocke hearts, drained and quartered (14 oz)
• 1 package grape tomatoes, halved lengthwise (10 oz)
• 1 can medium black olives, drained and halved lengthwise (6 oz)
• 1 medium green bell pepper, diced
• 1/4 cup grated Parmesan cheese
• 1 jar basil pesto (8 oz)
• 1/2 teaspoon salt, more if needed
• 2 teaspoons minced garlic
• 12 ounces good mozzarella cheese, cubed
• 1/3 cup extra virgin olive oil, more if needed

How To Make cheese tortellini pesto pasta salad

• 
  Step 1
  Cook pasta separately.
• 
  Step 2
  Drain.
• 
  Step 3
  Cool a bit and add to a large punch bowl or mixing bowl.
• 
  Step 4
  While the pasta is cooking, mix the remaining ingredients minus the olive oil.
• 
  Step 5
  Gently fold together the pasta with the rest of the ingredients.
• 
  Step 6
  Add the olive oil. Adjust seasonings to taste. Add more salt, Parmesan, etc. until it's to your liking.
• 
  Step 7
  Serve immediately or refrigerate. If serving this much later or the next day, you'll need to refresh this. Add a bit more olive oil, salt, and parmesan cheese before serving as the noodles suck up the oil and seasonings a bit.