1 lb tortellini pasta cooked until al dente

4 oz basil pesto

4 oz fresh mozzarella cheese

1 pint grape tomatoes, halved

1 bunch fresh basil, chopped

1) Cook tortellini in salted water until just al dente.  Rinse under cold water. Toss w/ 1 Tbsp of extra virgin olive oil and refrigerate.

2) Meanwhile cut fresh mozzarella into 1″ cubes, add pesto and freshly cracked black pepper to taste, and refrigerate  at least 20 minutes.

3) To assemble the salad: Combine pasta, marinated mozzarella, tomatoes and fresh basil. Drizzle with 1-2 Tbsp good quality olive oil and serve.

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