Cheese Tortellini Pesto Pasta Salad

Ingredients

• 1 (14 ounce) can artichoke hearts, drained, quartered

• 1 (10 ounce)  cont. grape tomatoes, halved lengthwise

• 1 (6 ounce) can medium black olives, drained, sliced in half lengthwise
• 1 green bell pepper, diced

• 1 (20 ounce) package cheese-filled egg tortellini, cooked al dente, drained (fresh or frozen)
• 1/3 cup olive oil, more if needed
• 1/4 cup parmesan cheese, the kind in the can

• 1 (8 ounce) jar basil pesto
• 1/2 teaspoon salt, more if needed
• 2 teaspoons minced garlic
• 12 ounces mozzarella cheese, cubed
• 8 ounces half of a 1 lb. box rotini pasta, cooked al dente, drained

Directions

1. 1

   Cook pastas, set aside to drain and cool a bit.

2. 2

   In large bowl or punch bowl, add rest of ingredients, folding gently til well mixed.

3. 3

   Gently fold in pastas well.

4. 4

   Adjust seasoning to taste, meaning, add more salt, parmesan, etc., til you like it.

5. 5

   Serve immediately, or refrigerate.

6. 6

   *If you make this say a day ahead of time, you'll need to "refresh" this. Just add a bit more olive oil, salt and parmesan before serving.

7. 7

   This salad is best, though, room temp, or even slightly warm.