1 (14 ounce) can artichoke hearts, drained, quartered
1 (10 ounce) container grape tomatoes, halved lengthwise
1 (6 ounce) can medium black olives, drained, sliced in half lengthwise
1 (20 ounce) package fresh cheese-filled egg tortellini, cooked al dente, drained
1/3 cup olive oil, more if needed
1/4 cup fresh Parmesan cheese
1 (8 ounce) container basil pesto
1/2 teaspoon salt, more if needed
2 teaspoons minced garlic
12 ounces mozzarella cheese, cubed
8 ounces rotini pasta, cooked al dente, drained
Cook pastas, set aside to drain and cool a bit. In large bowl, add rest of ingredients, folding gently till well mixed. Gently fold in pastas well. Adjust seasoning to taste adding more salt or Parmesan to taste. Serve immediately, or refrigerate.
