Easy Caprese Tortellini Salad

• Vegetarian

• Produce

  • 1 Basil, fresh
  • 2 cups Grape tomatoes

• Condiments

  • 1 7 oz package Basil pesto, refrigerated

• Pasta & Grains

  • 1 20 oz package Cheese tortellini, refrigerated

• Dairy

  • 8 oz Mozzarella, fresh

Found on thesuburbansoapbox.com

Description

Ingredients

• 1-20 oz package refrigerated cheese tortellini (I used Buitoni)
• 1-7 oz package refrigerated basil pesto (I used Buitoni Basil Pesto Sauce)
• 2 cups halved grape tomatoes
• 8 ounces fresh mozzarella, cut into 1/2 inch cubes
• fresh basil for garnish, if desired

Directions

• Bring a large pot of salted water to a boil over medium high heat. Add the tortellini and cook according to package directions. (Do not overcook.)
• Drain the pasta and rinse with cold water to stop the cooking process.
• Transfer the pasta to a large bowl.
• Add the pesto, tomatoes and cheese. Toss to coat.
• Cover and refrigerate for 30 minutes or up to 8 hours.
• Serve chilled or at room temperature.

Nutrition