Cook the Tortellini: Boil 8 ounces of cheese or vegetable tortellini in salted water according to package instructions. Once cooked, drain and rinse under cold water to cool.
Prepare the Pesto: In a food processor, blend 1 cup fresh basil, 1/4 cup pine nuts (or walnuts), 2 garlic cloves, 1/2 cup grated Parmesan cheese, 1/4 cup olive oil, and salt and pepper to taste.
Chop the Veggies: Dice vegetables like cherry tomatoes, cucumbers, and red onions into bite-sized pieces. You can also add olives or roasted red peppers if desired.
– Mix the Salad: In a large bowl, combine the cooled tortellini with the chopped vegetables and 1/2 cup of cubed mozzarella or feta cheese. –
Toss with Pesto: Add the homemade or store-bought pesto to the pasta and veggie mixture. Toss everything until the tortellini and vegetables are evenly coated with the pesto.
Chill the Salad: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to blend and the salad to chill.
Serve and Garnish: Before serving, give the salad a quick toss and garnish with extra Parmesan, fresh basil leaves, or pine nuts for added texture and flavor.