When it comes to cold salads I love them to have lots of zest in the mix. This pasta salad has just that and then some. You are going to be overjoyed by how delicious this tortellini salad is to eat. Plus, it is very easy to make. Don’t let the extensive ingredients list scare you away. Once you have everything gathered together it is a snap to mix everything up. You’ll be so glad that you did 🙂
I am definitely bringing this glorious salad to the next church potluck.
Ingredients
1 (14 oz.) can(s) artichoke hearts, drained and quartered
1 (10 oz.) container grape tomatoes, halved lengthwise
1 (6 oz.) can(s) medium black olives, drained and halved lengthwise
1 green bell pepper, diced
1 (20 oz.) pkg cheese-filled tortellini, cooked al dente, drained (fresh or frozen)
1/3 c evoo, more if needed (extra virgin olive oil)
1/4 c parmesan cheese, I use the kind in the “green can” (Kraft), but you could definitely use fresh finely grated
1 (8 oz.) jar(s) basil pesto
1/2 tsp salt, more if needed
2 tsp minced garlic (i cheat and use the kind in the little jar as I hate chopping and grating garlic))
12 oz. good mozzarella cheese (fresh if you like), cubed
8 oz. (or half of a 1 lb. box) Barilla rotini noodles, cooked al dente and drained
Instructions
1. Cook pasta, set aside to cool a bit.
2. In large bowl or punch bowl, add rest of ingredients folding gently til well mixed.
3. Gently fold in pasta well.
4. Adjust seasonings to taste, meaning, add more salt, parmesan, etc., til it’s to your own liking.
5. Serve immediately, or refrigerate.
6. *If serving this much later or the next day, you’ll need to “refresh” this. Just add a bit more olive oil, salt and parmesan cheese before serving as the noodles suck up the oil and seasonings a bit.
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Quick Tip: This salad is best served chilled.
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