Tortellini Caprese Salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
5 cups uncooked cheese tortellini (about 20 oz)
02 -
1 cup spinach, chopped
03 -
8 oz small mozzarella balls
04 -
1/4 cup fresh basil, finely chopped
05 -
10 oz cherry tomatoes, cut in half
→ Dressing
06 -
1/2 cup of olive oil
07 -
2 tbsp balsamic vinegar
08 -
3 or 4 minced garlic cloves
09 -
Italian seasoning, 3/4 tsp
10 -
Salt and black pepper, 1/2 tsp each
11 -
Optional: balsamic glaze for drizzling
# Instructions:
01 -
Follow the directions on the package to cook tortellini until tender but still firm. Rinse under cold water to cool it slightly. During this time, chop all the other ingredients and prepare.
02 -
In a large bowl, blend the cooled pasta with the spinach, fresh basil, tomatoes, mozzarella, and garlic. Pour in the olive oil and balsamic vinegar, sprinkle with the seasonings, and toss everything together until well mixed.
03 -
Refrigerate until you're ready to eat. Before serving, give it a good stir to mix the olive oil back in. Add a little more oil if it seems dry. For extra flavor, top with balsamic glaze, if you like.
# Notes:
01 -
Keep in the fridge inside a sealed container for up to 5 days.
02 -
If it’s been in the fridge for several hours or longer, add a little more olive oil before eating.
03 -
Always stir it up again before dishing out so the olive oil mixes evenly.