Pesto Tortellini Salad

Notes: Original recipe by Debra Steppel.

A double batch of this vegetarian salad can easily be a week's worth of lunches for someone who doesn't like sandwiches. Delicious eaten either cold or at room temperature. Warning: don't rush to add the mozzarella and tomato, or the cheese will melt into mush and the tomato skin will begin to curl. This dish is best made the night before serving.

Ingredients

• One 8-12oz box of filled tortellini pasta (small ravioli works, too. I prefer the ricotta and spinach, but any filled pasta works)

• 3-4 Tblsp. olive oil (can use plain or basil flavored)

• 4+ Tblsp. (or more to taste) pesto sauce (I use either Aldi's store brand or make my own)

• 18 oz. log of buffalo mozzarella cheese (from Costco) or equivalent mozzarella pearls

• 3-5 Roma or other medium/large tomatoes, or a pint of cherry or grape tomatoes

• Fresh or dried basil to taste

• Salt and pepper to taste

Instructions

1. Cook the tortellini per package directions in lightly salted water. Drain.

2. Pour cooked pasta into a large bowl. Add the olive oil and stir so the pasta pieces don't stick together. Add pesto sauce and stir. Then refrigerate to chill thoroughly while prepping the rest of the ingredients.

3. If using a log of buffalo mozzarella, cut into bite-sized chunks. If using mozzarella pearls, open the package and drain the liquid.

4. Cut the tomatoes into bite-sized pieces (or cut the cherry/grape tomatoes into halves).

5. Once the tortellini cools to at least room temperature, add the mozzarella and tomato chunks. Add dried or fresh basil; salt and pepper to taste. Mix thoroughly. Can add extra pesto if desired.

6. Apportion into containers with lids for individual servings. Store refrigerated, but can serve either cold or room temperature.