Because we keep getting bunches and bunches of fresh basil from our farmshare, in addition to the basil we’ve been growing ourselves, R. has been making a lot of pesto in our blender.  When we had a Labor Day picnic on tap, then, she went right into making a pasta salad.  It was fantastic!  No picture today, sadly.  You can find the original recipe here.


  • 14 oz can artichoke hearts, drained & quartered
  • 10 oz grape or cherry tomatoes, halved
  • 6 oz black olives, drained & halved
  • 1 diced green pepper
  • 20 oz cheese tortellini
  • 1/3 cup olive oil
  • 1/4 cup grated parmesan (but more is even better!)
  • 8 oz pesto
  • 1/2 tsp salt
  • 2-3 cloves garlic, minced
  • 12 oz mozzarella cheese, cubed
  • 8 oz rotini pasta,cooked al dente.


  • Cook pasta, set aside to drain and cool a bit.
  • In large bowl or punch bowl, add rest of ingredients.
  • Add the pasta, mixing it gently.
  • Adjust seasoning to taste!