I’m not a huge pasta salad fan, but this one is great. I got it from my Five Ingredient Cookbook from Better Homes and Gardens.
2 c. cheese-filled tortellini (about 7 oz)
4 oz. mozzarella cheese, cubed
1 c. coarsely chopped, seeded tomato
1/2 c. purchased pesto
1/4 c. pine nuts or slivered almonds, toasted
Cook tortellini according to package directions; drain. Rinse with cold water; drain well. In a large bowl combine tortellini, cheese, and tomato. Pour pesto over tortellini mixture; toss lightly to coat. Cover and chill for 2-4 hours. Stir in nuts just before serving.