Pesto Tortellini Salad

I could literally eat this dish for breakfast, lunch or dinner – it’s that good.  Lots of fresh summer flavors in there and it’s a nice departure from the usual pasta salad.

INGREDIENTS

• 1 lb. fresh cheese tortellini (I like to use Buitoni mixed cheese tortellini – one package is actually 1 lb. 4 oz.)
• 1/2 cup sun dried tomatoes in oil, drained and chopped
• 1-2 ears of corn, boiled or grilled and then cut off the cob
•  1/2 cup pesto sauce (store-bought or homemade)
• Approximately 1/3 cup balsamic vinaigrette
• Salt, to taste

HOW TO MAKE IT

• Bring a pot of salted water to a boil and then cook your tortellini according to the package directions and then immediately strain
• Place half of the pesto sauce in the bottom of the pot you just cooked the tortellini in and then add the tortellini back to the pot – add in the rest of the pesto sauce and mix well until the pasta is evenly coated in pesto
• Add in the chopped sun dried tomatoes and corn kernels (you can add as much or as little of these ingredients, it’s up to you)
• Lastly, pour over the balsamic vinaigrette – keep in mind that the pasta will absorb a lot of this liquid
• Season with salt to your taste and then refrigerate until you’re ready to serve
• I like to bring it up to room temperature before I serve and I’ll add in a little bit more vinaigrette if it needs it