500 g tortellini – the ones you prefer
½ cup olive oil
3 tablespoons balsamic vinegar
1 cup cherry tomatoes, halved
6 sun-dried tomatoes (oil preserved or soaked in water if dehydrated), chopped
1 bunch fresh basil, chopped — stripped from stems (reserve some of the sprigs from the top of the stem for garnish)
¾ cup grated parmesan cheese
freshly ground black pepper
Cook tortellini al dente according to package directions. Drain and transfer to large bowl.
½ cup parmesan cheese and season with salt and pepper. Toss all the ingredients to coat.
Transfer to serving dish and decorate with reserved parmesan and basil sprigs. It can be served warm or cold, as a main or as a side dish.
To make it more colorful, use tricolor tortellini.
For a non-vegetarian version, add 1 cup cubed rotisserie chicken. This is our favorite at home!