Begin by bringing a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions, usually about 2-3 minutes for fresh tortellini. Once cooked, drain the tortellini in a colander and rinse under cold water to stop the cooking process. Set aside to cool.
While the tortellini is cooling, chop the sun-dried tomatoes, baby kale, and fresh cilantro. Make sure the kale is coarsely chopped to allow it to mix well with the other ingredients.
In a small bowl, whisk together the freshly squeezed lime juice, honey, minced garlic, salt, pepper, and crushed red pepper flakes. Slowly drizzle in the extra virgin olive oil while whisking continuously until the dressing is well combined.
In a large mixing bowl, add the cooled tortellini, chopped sun-dried tomatoes, baby kale, crumbled cotija cheese, and roasted pepitas. Pour the dressing over the top and gently toss everything together until well coated.
Before serving, taste the salad and adjust the seasonings if necessary. You may want to add more lime juice or salt, depending on your preference.
The Tortellini Salad that We Cant Stop Eating! is best served chilled or at room temperature. Garnish with extra cilantro if desired, and dig in!
