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Italian Tortellini Pesto pasta Salad

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Ingredients
  

  • 1 20 oz package cheese tortellini, cooked and cooled
  • 1 cup grape or cherry tomatoes halved
  • 1/2 cup sliced black or Kalamata olives
  • 1/2 cup pepperoncini slices or banana peppers
  • 1/3 cup diced red onion
  • 1/2 cup roasted red peppers or marinated artichoke hearts chopped (optional)
  • 1/2 cup salami or prosciutto strips
  • 1/2 cup cubed provolone or mozzarella
  • 1 cup basil pesto homemade or store-bought
  • 2 tbsp extra virgin olive oil optional, to loosen pesto
  • Salt and black pepper to taste
  • Fresh basil for garnish optional

Instructions
 

  • Cook tortellini according to package directions. Drain and rinse under cold water. Set aside to cool completely.
  • In a large bowl, combine the cooled tortellini, tomatoes, olives, peppers, red onion, salami, and cheese.
  • Add the pesto and toss everything to coat. If the pesto is too thick, drizzle in olive oil to loosen it.
  • Season with salt and pepper to taste.
  • Refrigerate for at least 30 minutes before serving to let flavors meld.
  • Garnish with fresh basil if desired, and serve chilled or at room temperature.

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