Her family loves the recipe, which she adapted from Rosetto Tortellini.
See our Seasonal Recipe Contest
Read contest details for July.
2 (13-ounce) packages of frozen or fresh whole-wheat tortellini
8-ounce package mozzarella cheese, cubed
2 cups cherry tomatoes, quartered
1/4 cup fresh grated Parmesan
2 teaspoons fresh parsley, chopped
3 tablespoons fresh basil, chopped
1/2 cup extra virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon fresh squeezed lemon juice
2 cloves minced garlic
Prepare the tortellini according to the package directions, drain and run cold water over pasta to cool. Meanwhile, whisk together all dressing ingredients in large bowl. Toss cheeses and tomatoes in dressing. Add cooled pasta, and toss to coat. Refrigerate for at least one hour to allow flavors to blend.