Description
This Pesto Tortellini Pasta Salad with tomatoes and mozzarella is a delicious twist on the traditional pasta salad. Made in about 15 minutes, this is the perfect light lunch or picnic side.
Ingredients
Units
Scale
- 18 ounces tortellini, cooked
- 1-1/2 cups store-bought or homemade basil pesto
- 1 tablespoon red wine vinegar
- Salt and pepper, to taste
- 8 ounces mozzarella pearls
- 1 pint cherry tomatoes, halved
- Fresh basil, for serving
Instructions
- Bring large pot of salted water to a boil. Cook tortellini according to package instructions. When done, strain and rinse with cool water.
- In a large bowl, whisk together red wine vinegar, pesto and a big pinch of salt and pepper.
- Add in the tortellini, cherry tomatoes and mozzarella pearls and toss to combine. Taste, and adjust seasoning, adding more salt or vinegar as needed. Sprinkle with basil.
- Serve at room temperature.