Tortellini Caprese Salad
Ingredients
Scale
- 20 oz cheese tortellini, uncooked (approximately 5 cups uncooked)
- 10 oz. cherry tomatoes, halved
- 8 oz. Mozzarella pearls
- 1 cup chopped spinach
- ¼ – ½ cup chopped basil
- ½ cup extra virgin olive oil
- 2 Tbsp balsamic vinegar
- 3–4 garlic cloves, minced
- ¾ tsp Italian seasoning
- ½ tsp each: salt and pepper
- Balsamic glaze (optional)
Instructions
- Cook tortellini according to instructions. Prep and chop all other ingredients and set aside.
- When tortellini is cooked al dente, strain the water and then rinse with cool water for a few seconds to cool it slightly. Add the tortellini to a medium to large bowl. Add in the spinach, tomatoes, mozzarella, basil and garlic. Pour over the olive oil, balsamic vinegar and add the Italian seasoning, salt and pepper. Toss the salad well to combine.
- Chill until ready to serve. When ready to serve, toss well to redistribute the olive oil that is on the bottom of the bowl. Add more olive oil if it seems too dry. Add a drizzle of balsamic glaze just before serving.
- Store in the refrigerator in an airtight container for up to 5 days.
Find it online: https://www.receipster.com/tortellini-caprese-pasta-salad/