Frozen/refrigerated tortellini is great for making a quick, no-fuss pasta salad. We had this for lunch Sunday, using up some market tomatoes and CSA collard greens in the process.
1 package frozen/refrigerator tortellini (we had chicken on hand, but cheese is fine to make this vegetarian)
1 tomato, chopped and salted
1.5 oz fresh mozzarella, cubed (optional)
1.5 tbsp basil arugula pesto (or any pesto, really)
1 bunch collard greens, stems removed
Boil a pot of water. Cook tortellini according to package directions. Remove from water but keep your water boiling. Run under cold water to cool down.
Drop your collards into the water until just blanched. Remove and squeeze all water out. Chop coarsley.
Toss together all ingredients and chill pasta salad.