Ingredients
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1 (14 ounce) can artichoke hearts, drained, quartered
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1 (10 ounce) cont. grape tomatoes, halved lengthwise
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1 (6 ounce) can medium black olives, drained, sliced in half lengthwise
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1/3 cup olive oil, more if needed
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1/4 cup parmesan cheese, the kind in the can
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1 (8 ounce) jar basil pesto
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1/2 teaspoon salt, more if needed
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2 teaspoons minced garlic
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12 ounces mozzarella cheese, cubed
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8 ounces half of a 1 lb. box rotini pasta, cooked al dente, drained
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1 green bell pepper, diced
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1 (20 ounce) package cheese-filled egg tortellini, cooked al dente, drained (fresh or frozen)
Instructions
- Cook pastas, set aside to drain and cool a bit.
- In large bowl or punch bowl, add rest of ingredients, folding gently til well mixed.
- Gently fold in pastas well.
- Adjust seasoning to taste, meaning, add more salt, parmesan, etc., til you like it.
- Serve immediately, or refrigerate.
- *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.
- This salad is best, though, room temp, or even slightly warm.