20ouncescheese tortellini(I used Buitoni mixed cheese tortellini)
8.1ouncesbasil pesto(I used Classico Traditional Basil Pesto)
2tablespoonssundried tomato oil
8ouncesfresh mozzarella pearls
1-2ouncesstrained sundried tomatoes
Cook the tortellini according to the package instructions. All tortellini is slightly different, so make sure to follow the instructions on your package so they don't overcook. Tortellini should be tender and the cheese should be melty inside. Ours took about 7 minutes. Save two tablespoons of pasta water, then drain the rest of the tortellini, rinse with cold water and and set it aside to cool.
While the tortellini is cooking, in a small bowl mix the pesto and sundried tomato oil. Add the two tablespoons of pasta water and mix well.
Once the tortellini has cooled to room temperature, place it in a large bowl. Add the sundried tomatoes and mozzarella pearls.
Add the pesto mixture and mix until combined.
Garnish with fresh-cut basil, parmesan, and extra sundried tomatoes if desired.
Cover and place in the fridge for 1 hour or until serving.
Serve cold. Store any leftovers in an airtight container in the fridge for up to 3 days.
*Frozen tortellini can be substituted in this recipe. Follow the instructions on the package for cooking.Refer to the article above for more tips and tricks.The calories shown are based on the recipe serving 6, with 1 serving being 1/6 of the salad. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**