This simple pesto tortellini pasta salad is a perfect vegetarian summer dinner. Made with 6 ingredients and ready in 30 minutes, it can be eaten warm or cold.
In a large pot of boiling water, cook the tortellini pasta according to the instructions on the box.
Drain the pasta, reserving 1 cup of the pasta cooking water for later.
In a large bowl, whisk together the pesto with ¼ cup of pasta cooking water. Add the pasta and toss to combine. If the sauce is too dry, add another ¼ cup of pasta water.
Add in the tomatoes, mozzarella pearls, and pepper and toss to combine. Season with salt and pepper to taste.
Enjoy chilled or at room temperature!
Notes
Fresh or frozen cheese tortellini will work in this recipe— just make sure to adjust the cooking time based on the package directions.Store in an airtight container in the fridge for up to 5 days.