Easy Tortellini Pesto Salad - cooking recipe

Ingredients

4 tomatoes, chopped and seeded
salt and pepper (to taste)
2 (9 ounce) packages refrigerated cheese tortellini
1 (7 ounce) container refrigerated pesto sauce (apx. 1 cup)
2 cups cubed mozzarella cheese

Preparation

Toss chopped tomatoes with salt and pepper. Set aside.
Cooked tortellini according to package directions. Drain and rinse with cold water.
In a large bowl, combine all ingredients. Gently toss until well combined.
Refrigerate for at least two hours or overnight.
Serve at room temperature.