Tortellini & Pesto Pasta Salad

This is one of my favorite pasta salads and I get lots of requests for it. The only drawback is that it's pretty pricey for a pasta salad (...unless you consider calories a drawback... then maybe there are two drawbacks...).

40 min 20 min prep
SERVES 10

• 1 (14 ounce) can artichoke hearts, drained, quartered (I use the non-marinated kind)
• 1 (10 ounce) container grape tomatoes, halved lengthwise
• 1 (6 ounce) can medium black olives, drained, sliced in half lengthwise
• 1 (20 ounce) package cheese-filled tortellini, cooked al dente, drained (fresh or frozen)
• 1/3 cup olive oil, more if needed
• 1/4 cup grated parmesan cheese
• 1 (8 ounce) jar basil pesto
• 1/2 teaspoon salt, more if needed
• 2 teaspoons minced garlic
• 12 ounces mozzarella cheese, cubed (I use fresh mozerella)
• 8 ounces rotini pasta, cooked al dente, drained

1. Cook pastas, set aside to drain and cool a bit.
2. In large bowl, add the rest of the ingredients, folding gently til well mixed.
3. Gently fold in pastas well.
4. Adjust seasoning to taste, meaning, add more salt, parmesan, etc., til you like it.
5. Serve immediately, or refrigerate.
6. *If you make this say a day ahead of time, you'll need to "refresh" this. Just add a bit more olive oil, salt and parmesan before serving.
7. This salad is best, though, room temp, or even slightly warm.