Tortellini Pasta Salad Recipe

Bring a large pot of salted water to a rolling boil.
Cook the tortellini according to package instructions, or just until they float (about 1-2 minutes).
Drain the tortellini and gently rinse with cold water until cool to the touch.
In a small bowl, combine the pesto with the fresh lemon juice along with about 1 tablespoon of olive oil. Whisk until fully combined and not separated. Taste and add salt as needed. The dressing should be relatively thin and liquid.
In a large bowl, add the cooked tortellini pasta, the mozzarella cheese balls, thinly sliced red onions, cherry tomatoes, and prosciutto.
Pour the pesto dressing over the contents of the bowl, then gently combine until thoroughly mixed.
Add salt and fresh cracked black pepper. Combine again. Taste and add more salt and pepper if needed.