This tortellini salad is perfect for summer entertaining

Make summer hosting a little easier with this tortellini salad. Scripps News food and wellness contributor Jess DeLuise's recipe can be prepared ahead of time and features a mix of fresh ingredients and classic comfort-food flavors.

Tortellini Salad

Ingredients:

16 oz cooked pasta 1 cup quartered marinated artichoke hearts, drained 1 cup olives of choice, drained and halved 1 cup roasted red peppers, drained and sliced 1 cup sun-dried tomatoes, roughly chopped cup fresh flat-leaf parsley, chopped 1 cups basil pesto 1 lemon, zested cups grated cheese for serving (Jessica uses pecorino romano)

Instructions:

Cook pasta according to package directions, then drain and cool completely. Add the pasta to a large serving bowl with all of the other ingredients. Toss gently until everything is evenly coated with the pesto. Cover and refrigerate for 60 minutes or overnight before serving to let the flavors come together. Before serving, assess the pesto amount, as sometimes the pasta absorbs moisture. If your pasta looks dry, add more pesto, the juice of 1 lemon, and 1-2 tbsp of olive oil. Toss and reassess. Add more dressing as needed. For serving, top with grated cheese and lemon zest.