How to Make Pesto Tortellini Salad

• Bring a large pot of salted water to a rolling boil. Add the fresh tortellini and cook according to package instructions until al dente, around 3-5 minutes. Drain and set aside to cool.
• Spread the drained tortellini evenly on a baking sheet or a large platter, creating a single layer. Allow it to cool completely to room temperature.
• Halve the cherry tomatoes, finely dice the red onion, and drain the liquid from the mozzarella balls. Roughly chop the fresh basil leaves and toast the pine nuts in a dry pan for a few minutes until golden.
• In a large mixing bowl, gently combine cooled tortellini, halved cherry tomatoes, diced red onion, and fresh mozzarella balls.
• Drizzle in about 1/2 to 3/4 cup of basil pesto. Gently toss the salad until everything is beautifully coated.
• Sprinkle in salt and freshly ground black pepper as needed. Stir in most of the chopped fresh basil and toasted pine nuts.
• Cover the bowl and refrigerate the salad for at least 30 minutes. Toss again before serving and add reserved basil and pine nuts on top.
• Add a sprinkle of Parmesan cheese just before serving for an extra layer of flavor.