Pesto Tortellini Salad

This delish Pesto Tortellini Salad goes from prep to table in just 15 minutes! Great for lunch and summer entertaining.

 '--for the pesto
 2 cups fresh basil
 1/2 cup freshly grated parmesan cheese
 1/2 cup olive oil
 1/3 cup toasted pecans
 2 cloves garlic
 salt and pepper to taste
for the salad
 20 ounces fresh cheese tortellini, cooked to package directions
 1 cup cherry or grape tomatoes, sliced in half
 1/3 cup sun dried tomatoes in oil, drained
 8 ounces Ciliegine (cherry sized Mozzarella)
 salt and pepper to taste

1

Cook the tortellini, strain and rinse with cold water to stop the cooking and to cool it down quickly.

2

To make the pesto: Combine all the ingredients in a blender or food processor. Blend until smooth. Season to taste with salt and pepper.

3

Combine the tortellini with the pesto and fold in the tomatoes, sun dried tomatoes and Ciliegine. Season to taste with salt and pepper.

4

Serve cold or at room temperature. In a time crunch? You can make this dish the day before you wish to serve it.