Tortellini Caprese Salad
A delightful dish combining the flavors of fresh tomatoes, mozzarella, and basil with cheese tortellini, perfect for a light lunch or as a side dish.
Ingredients
For the Salad
- 20 oz cheese tortellini, uncooked (approximately 5 cups uncooked)
- 10 oz cherry tomatoes, halved
- 8 oz mozzarella pearls
- 1 cup chopped spinach
- 1/4 cup chopped basil
For the Dressing
- 1/2 cup olive oil
- 2 tablespoons balsamic vinegar
- 3-4 cloves garlic, minced
- 3/4 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- to taste Balsamic glaze (optional)
Instructions
Preparation
- Cook the tortellini according to package instructions.
- While it's cooking, prep and chop all other ingredients and set them aside.
Assembly
- When the tortellini is cooked al dente, strain it and rinse with cool water for a few seconds to cool it slightly.
- Add the tortellini to a medium to large bowl.
- Combine the spinach, tomatoes, mozzarella, basil, and garlic in the bowl with the tortellini.
- Pour in the olive oil and balsamic vinegar, then season with Italian seasoning, salt, and pepper.
- Toss the salad well to combine.
- Chill until ready to serve.
- When ready to serve, give the salad another toss to redistribute the olive oil that may have settled at the bottom.
- If it seems too dry, add more olive oil as needed and drizzle with balsamic glaze just before serving.
Notes
Store any leftovers in the refrigerator in an airtight container for up to 5 days. Remember to give it a good toss before serving again as the dressing may settle.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 15gFat: 20gSaturated Fat: 4gSodium: 300mgFiber: 3gSugar: 2g
Tried this recipe?Let us know how it was!