Cheese Tortellini Pesto Pasta Salad

food.com

allebull

1 (14 ounce) can artichoke hearts, drained, quartered

1 (10 ounce) cont. grape tomatoes, halved lengthwise

1 (6 ounce) canmedium black olives, drained, sliced in half lengthwise

1 green bell pepper, diced

1 (20 ounce) package cheese-filled egg tortellini, cooked al dente, drained (fresh or frozen)

1⁄3 cup olive oil, more if needed

1⁄4 cup parmesan cheese, the kind in the can

1 (8 ounce) jar basil pesto

1⁄2 teaspoon salt, more if needed

2 teaspoons minced garlic

12 ounces mozzarella cheese, cubed

8 ounces half of a 1 lb. box rotini pasta, cooked al dente, drained

Directions at food.com

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