Caprese Pasta Salad

We were invited to a July 4th party yesterday, and I was asked to make a pasta salad. I love making them, but I keep trying to make up new ones, and it's a challenge! I went to Sam's club to get a few things, and saw these pearl fresh mozzarella balls, and knew I had to get them and use them. I'd never seen them this small before! I also saw the tri-color tortellini there, so I decided to make a Caprese salad, but with tortellini. For the dressing, I used a thin pesto. This pasta salad was delicious and the pearl mozzarella balls were a hit!

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

Prepare pesto:

In a food processor, add basil, garlic, parmesan, pine nuts, salt and pepper.

Process to a fine mince, pulsing and running the machine as necessary.

Stream in EVOO and leave processor running.

Scrape down the sides, taste, adjust seasonings, add water or stock for a thinner dressing (this can also be added later)

Cook tortellini according to package, drain and cool to room temp.

Add mozzarella, tomatoes, onion and pesto to a large bowl. Toss to coat.

Add tortellini, toss to coat.

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