Pesto Tortellini Caprese Style

By admin | July 15, 2011

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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