Cheese Tortellini Pesto Pasta Salad

• servings: 10 servings
• active time: 30 minutes
• total time: 50 minutes

Ingredients

1 package(s) cheese tortellini (20 oz)

8 ounce(s) rotini pasta

1 can(s) artichocke hearts, drained and quartered (14 oz)

1 package(s) grape tomatoes, halved lengthwise (10 oz)

1 can(s) medium black olives, drained and halved lengthwise (6 oz)

1 medium green bell pepper, diced

1/4 cup(s) grated Parmesan cheese

1 jar(s) basil pesto (8 oz)

1/2 teaspoon(s) salt, more if needed

2 teaspoon(s) minced garlic

12 ounce(s) good mozzarella cheese, cubed

1/3 cup(s) extra virgin olive oil, more if needed

Directions

Cook pasta separately.

Drain.

Cool a bit and add to a large punch bowl or mixing bowl.

While the pasta is cooking, mix the remaining ingredients minus the olive oil.

Gently fold together the pasta with the rest of the ingredients.

Add the olive oil. Adjust seasonings to taste. Add more salt, Parmesan, etc. until it's to your liking.

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.