This is so easy, and always a crowd pleaser! You could even swap the Tuscan Table Blend for Angry Lemon Basil, experiment with different pastas, or turn it into a main dish with a heartier ravioli.
1 pkg tortellini, prepared
1 cup grape tomatoes, quartered
1 pkg fresh mozzarella pearls, drained
2 tbsp Tuscan Table Blend
1/2 cup fresh basil leaves
2 tbsp olive oil
Prepare tortellini according to “al dente” package directions. Drain and rise gently with cold water.
Place drained pasta in a large bowl and drizzle with one tablespoon of olive oil at a time. Gently toss until pasta is coated, but don’t oversaturate.
Rinse and pat dry the basil leaves. Chop rinsed basil into thin ribbons, reserving a few small leaves for garnish. Add to bowl.
Add Tuscan Table Blend and stir gently until incorporated.
Separate mozzarella pearls and distribute over pasta, stirring as you go to prevent it from clumping. If you can’t find pearls, a ball of mozzarella chopped into dime-sized pieces works fine.
Garnish with remaining basil and chill until ready to serve.