1 20-oz pkg refrigerated cheese tortellini
1 7-oz pkg refrigerated basil pesto
2 C halved grape tomatoes
8 oz fresh mozzarella, cut into ½-inch cubes
Fresh basil for garnish, if desired
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.
Recipe courtesy of thesuburbansoapbox.com.