Substantial, colorful, festive, this Tortellini Pasta Salad is perfect for a summer lunch, and a great addition to buffets, potlucks, picnics and more.
Cook the tortellini according to package instructions. Drain, rinse quickly with cool water, and immediately toss with 2 tablespoons olive oil. Spread out on a rimmed baking sheet to cool to room temperature.
Meanwhile, combine the tomatoes, mozzarella, spinach, artichoke hearts, olives, and onion in a large serving bowl.
Make the dressing: in a small container or bowl, combine the pesto, 3 tablespoons olive oil, vinegar, salt and pepper, and the Parmesan if using.
Add the cooled tortellini to the bowl, drizzle over the dressing and toss to combine. Sprinkle over the basil and serve.
Notes
Tortellini Salad can be stored for up to 4 days in the fridge. You can serve it cold. I prefer bringing it to room temperature for about 15 minutes before serving to take the chill off and allow the flavors to come forward more.