• Place tortelloni and ½ cup water (1 cup for 4 servings) in a large, microwave-safe bowl. Cover tightly with plastic wrap; microwave for 2 minutes (3 minutes for 4 servings). Without removing plastic wrap, carefully shake bowl several times to toss tortelloni; microwave until pasta is tender, 2-4 minutes more. (No microwave? No problem! Bring a large pot of salted water to a boil. Once boiling, add tortelloni to pot. Reduce to a low simmer and cook until tender and floating to the top, 3-4 minutes.)

• While tortelloni are cooking, wash and dry produce. Halve tomatoes. Dice mozzarella into ½-inch pieces.

• In a small bowl, combine pesto and sour cream; taste and season with salt and pepper.

• Drain tortelloni; rinse with cold water until cooled. Shake off excess water; pat dry with paper towels. Wash and dry bowl. Return tortelloni to same bowl. Add tomatoes, mozzarella, and creamy pesto; stir to combine. Taste and season with salt and pepper.

• Divide pasta salad between bowls and serve.