Family-Style Tortellini Pasta Salad

Pesto
2 If blanching the basil, briefly dip the leaves into boiling water, then transfer to an ice bath and pat dry.
3 In a food processor, combine basil, olive oil, Parmesan, garlic, lemon juice and zest, pine nuts, salt, and pepper.
4 Blend until smooth, scraping down the sides as needed. Adjust seasoning to taste and set aside.
Marinated Bocconcini
6 In a small bowl, whisk together olive oil, balsamic vinegar, oregano, chili flakes, salt, and pepper.
7 Add the bocconcini and toss to coat evenly. Cover and refrigerate while preparing the rest of the salad.
Pasta Salad
9 Cook the tortellini according to package directions until al dente. Drain and rinse under cold water to cool.
10 In a large bowl, combine the cooled tortellini, cucumbers, red onion, cherry tomatoes, olives, and fresh basil.
11 Add the marinated bocconcini (with some of the marinade if desired) and toss gently.
12 Drizzle with the prepared pesto, season with salt and pepper, and mix until everything is well coated.
13 Serve immediately or refrigerate for 30 minutes to let the flavors meld.