Mediterranean  Tortellini  Salad

Pasta Salad

• 1 package O Sole Mio 4 Cheese Rainbow Tortellini (255 g)
• 140 g (1 cup) cherry tomatoes, halved
• 1 ball of fresh mozzarella, torn into large chunks
• 1 small cucumber, diced
• 100 g (½ cup) pitted Kalamata olives, halved
• 5–6 basil leaves, torn (to taste)

Dressing

• 60 ml (4 tbsp) O Sole Mio Basil Pesto
• 30 ml (2 tbsp) olive oil
• 30 ml (2 tbsp) white wine vinegar
• Salt and pepper

Dressing

• In a small bowl, mix pesto with olive oil, vinegar, salt and a bit of pepper. Set aside.

Pasta Salad

1. Fill a large pot with water, cover, and bring to a boil over high heat.
2. Add the tortellini and cook for 4 minutes.
3. Drain in a colander, rinse under cold water, and drain again.
4. Transfer the tortellini to a bowl.
5. Add all remaining ingredients to the bowl: tomatoes, mozzarella, olives, cucumber, and basil leaves.
6. Pour in the dressing and toss to combine.