Caprese Pasta Salad

• 1 pint cherry tomatoes, halved
• 1 c. pearl mozzarella balls (or diced fresh mozzarella from large balls)
• 1 lb. fresh tortellini
• 1 small red onion, sliced very thin

Pesto:

• 4 c. fresh basil
• 1 large garlic clove, smashed
• 1/3 c. grated parmesan
• salt and pepper
• 1/4 c. toasted pine nuts
• 1/3/-1/2 c. EVOO
• Water or vegetable stock, to thin it more, if desired

To Prepare Pesto:

1. In a food processor, add basil, garlic, parmesan, pine nuts, salt and pepper.
2. Process to a fine mince, pulsing and running the machine as necessary.
3. Stream in EVOO and leave processor running.
4. Scrape down the sides, taste, adjust seasonings, add water or stock for a thinner dressing (this can also be added later)

To Prepare Salad:

1. Cook tortellini according to package, drain and cool to room temp.
2. Add mozzarella, tomatoes, onion and pesto to a large bowl. Toss to coat.
3. Add tortellini, toss to coat.

This pasta salad needs to be refrigerated, however is best to eat closer to room temperature.

Found On: A Year in the Kitchen