Tortellini Caprese Salad
A fresh and vibrant Tortellini Caprese Salad, perfect for summer gatherings.
Equipment
- Large pot
- strainer
- Mixing Bowl
Ingredients
Tortellini and Vegetables
- 20 oz cheese tortellini, uncooked approximately 5 cups uncooked
- 10 oz cherry tomatoes, halved
- 8 oz Mozzarella pearls
- 1 cup chopped spinach
- ¼ cup chopped basil
Dressings and Seasonings
- ½ cup olive oil
- 2 T balsamic vinegar
- 3-4 garlic cloves, minced
- ¾ teaspoon Italian seasoning
- ½ teaspoon salt and pepper
- Balsamic glaze optional
Instructions
Preparation
- Cook tortellini according to instructions. Prep and chop all other ingredients and set aside.
- When tortellini is cooked al dente, strain the water and rinse with cool water for a few seconds to cool it slightly. Add to a bowl with spinach, tomatoes, mozzarella, basil and garlic. Pour over olive oil, balsamic vinegar and add seasoning. Toss well to combine.
- Chill until ready to serve. Just before serving, toss again to redistribute olive oil that settles at the bottom. Add more olive oil if needed. Drizzle with balsamic glaze if desired.
- Store in an airtight container in the refrigerator for up to 5 days.
Notes
Add extra olive oil when serving if it has been sitting in the refrigerator. Always toss just before serving to redistribute olive oil.
Nutrition
Serving: 1cupCalories: 391kcalCarbohydrates: 34gProtein: 16gFat: 26gSaturated Fat: 6gCholesterol: 37mgSodium: 481mgPotassium: 112mgFiber: 3gSugar: 4gVitamin A: 568IUVitamin C: 10mgCalcium: 217mgIron: 2mg
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