Caprese Pasta Salad

By ccavaletti

Ingredients

• One 20-ounce package 5 cheese refrigerated tortellini
• 1 Tbsp kosher salt
• 1/2 c warm water
• One 7-ounce container basil pesto
• 1/4 c cold water
• 8 oz fresh mozzarella pearls
• 1 lb cherry tomatoes, halved
• Parmigiano Reggiano cheese and fresh basil for garnish

Preparation

Step 1

Cook the tortellini according to package instructions. Drain the pasta and cool in an ice water bath for 2 minutes. Drain again.

Whisk together the pesto and the 1/4 c cold water in a large bowl.

Gently add the cooled tortellini and toss.

Stir in the fresh mozzarella and tomatoes. Top with Parmigiano Reggiano and fresh basil.

From an ad for Rana Pasta.