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
• ½ cup fresh flat-leaf parsley, chopped
• 1 ½ cups basil pesto
• 1 lemon, zested
• ½ 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.