This simple tortellini pesto pasta salad recipe features pesto and freshly chopped garden tomatoes. A nice meatless meal for a summer day, which also makes a great side dish for dinner or to bring to that next cookout.
Bring a large pot of salted water to a boil, then cook the frozen tortellini until they float to top of water. Drain and rinse the cooked tortellini with cold water, then gently toss in colander to ensure no pockets of water remain.
Place the cheese tortellini in a large bowl, add the pesto and toss to combine, until well coated.
Add the chopped tomatoes and fold in gently until they are evenly distributed in the salad.
While you can use any tomato in the recipe, I do find grape or cherry tomatoes are ideal.
Before serving you may like to sprinkle on a little Parmesan cheese.