Strawberry Basil Pasta Salad

• 2 packages 10 Oz. Packages Store Bought Refrigerated Pesto Tortellini
• 1 Tablespoon Extra Virgin Olive Oil
• 1/2 teaspoons Salt
• 2 cups Fresh Strawberries, Hulled And Cut In Half If Large In Size
• 12 whole Mini Mozzarella Balls
• 10 leaves Basil, Sliced Thin
• 1/4 cups Candied Walnuts, Diced Small
• 1/4 cups Balsamic Vinegar
• 1 teaspoon Garlic, Minced
• 1 teaspoon Dijon Mustard
• 2 Tablespoons Extra Virgin Olive Oil

1. Cook tortellini according to directions on package.
2. Drain it then pour it into a large bowl.
3. Add the olive oil and salt; mix well.
4. Let the pasta cool.
5. Once pasta is cooled; add strawberries, mozzarella balls and basil leaves; mix well.
6. In a small bowl add balsamic vinegar, garlic, mustard and olive oil and whisk until combined.
7. Pour over pasta salad; mix well.
8. Top salad with candied walnuts and serve.
9. If making in advance refrigerate it and pour dressing over salad and add walnuts just before serving.

tortellini, olive oil, salt, fresh strawberries, mozzarella balls, basil, candied walnuts, balsamic vinegar, garlic, dijon mustard, olive oil

Taken from tastykitchen.com/recipes/main-courses/strawberry-basil-pasta-salad/ (may not work)