Cheese Tortellini Pesto Pasta Salad

Cheese Tortellini Pesto Pasta Salad 1 (14 ounce) cans artichoke hearts, drained, quartered 1 (10 ounce) cont. grape tomatoes, halved lengthwise 1 (6 ounce) cans medium black olives, drained, sliced in half lengthwise 1 green bell pepper, diced 1 (20 ounce) packages cheese-filled egg tortellini, cooked al dente, drained ( fresh or frozen) 1/3 cup olive oil, more if needed 1/4 cup parmesan cheese, the kind in the can 1 (8 ounce) jars basil pesto 1/2 teaspoon salt, more if needed 2 teaspoons minced garlic 12 ounces mozzarella cheese, cubed 8 ounces half of a 1 lb. box rotini pasta, cooked al dente, drained Cook pastas, set aside to drain and cool a bit. In large bowl or punch bowl, add rest of ingredients, folding gently til well mixed. Gently fold in pastas well. Adjust seasoning to taste, meaning, add more salt, parmesan, etc., til you like it. Serve immediately, or refrigerate. *If you make this say a day ahead of time, you'll need to "refresh" this. Just add a bit more olive oil, salt and parmesan before serving. This salad is best, though, room temp, or even slightly warm.