Cheese Tortellini Pesto Pasta Salad

Ingredients

Ingredients

1 (14 oz.) can whole artichoke hearts, drained, quartered lengthwise then halved crossways
2 rounded cups or 1 (10 oz.) cont. grape tomatoes, halved lengthwise
1 (6 oz.) can medium black olives, drained, sliced in half lengthwise
1 green bell pepper, cleaned out and thinly julienned into 1 inch long pcs.
⅓ cup olive oil to start, then add more to loosen
⅓ cup finely grated parmesan cheese, canned ok to sub so long as its 100% *real* parmesan (the green can kind not recommended for this), *add more when refreshing salad
1 (8 oz.) jar basil pesto
½ tsp. salt to start, then add more to taste (*see blog)
1 large clove garlic, finely minced
10- 12 oz. fresh mozzarella cheese, cubed
1 (20 oz.) package fresh or frozen cheese-filled tortellini, cooked al dente, cold rinsed and drained well

Directions

In large bowl, add all ingredients except the tortellini, folding gently until well mixed. Cover with a plate and set aside.
Cook tortellini in gently boiling salted water in a large saucepan or small pot according to package directions, (should only take about 3-4 minutes). Drain and rinse with cold water immediately to cool and stop cooking process.
When cool and well drained, gently fold into pesto-veggie mixture until nicely combined.
Adjust seasoning to taste, meaning, *add more salt, parmesan, and olive oil, until its to your taste.
*Salad should be on the salty side, a little oily, and very cheesy.*
Serve immediately, or refrigerate.
After refrigerating, or the next day, youll need to refresh this. Just add a bit more olive oil, salt and parmesan before serving.
This salad is best served room temp, or even slightly warm.