Fresh Tortellini Caprese Salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
20 oz cheese tortellini, uncooked (approximately 5 cups)
02 -
10 oz cherry tomatoes, halved
03 -
8 oz Mozzarella pearls
04 -
1 cup chopped spinach
05 -
1/4 cup chopped basil
→ Dressing
06 -
1/2 cup olive oil
07 -
2 tablespoons balsamic vinegar
08 -
3-4 garlic cloves, minced
09 -
3/4 teaspoon Italian seasoning
10 -
1/2 teaspoon salt and pepper
11 -
Balsamic glaze (optional)
# Instructions:
01 -
Cook tortellini according to package instructions until al dente. Rinse with cool water to slightly cool. Meanwhile, prep and chop all other ingredients.
02 -
In a medium to large bowl, combine cooled tortellini, spinach, tomatoes, mozzarella, basil and garlic. Pour over olive oil and balsamic vinegar, then add Italian seasoning, salt and pepper. Toss well to combine.
03 -
Chill until ready to serve. Before serving, toss well to redistribute the olive oil from the bottom. Add more olive oil if needed and drizzle with balsamic glaze if desired.
# Notes:
01 -
Can be stored in an airtight container in the refrigerator for up to 5 days
02 -
Add extra olive oil when serving if refrigerated for more than a few hours
03 -
Always toss before serving to redistribute the olive oil