2 (9-ounce) packages fresh cheese tortellini
2 pints cherry tomatoes (about 4 cups), halved
1 (12-ounce) jar fire-roasted red peppers, drained and chopped (1 heaping cup)
1/3 cup basil pesto

Bring a large pot of salted water to a boil and cook the tortellini according to package instructions. Drain and run briefly under cool water to cool the tortellini down. Drain well.

Place the cooked tortellini, tomatoes, and peppers in a large bowl and toss to combine. Add the pesto and toss to combine.

Recipe Notes

• Storage: Store the salad in an airtight container in the refrigerator for up to 3 days. Let sit at room temperature 30 minutes to take the chill off before serving.

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