Tortellini Caprese Salad
Tortellini Caprese salad features cheesy tortellini, heirloom cherry tomatoes, mozzarella pearls, basil, olive oil, and balsamic vinegar.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: about 9 cups 1x
- Category: Salad
- Method: Toss
- Cuisine: Italian
Ingredients
Units
Scale
- 12-ounce package of dried cheese tortellini
- 1–pint heirloom cherry tomatoes
- 8 ounces of mozzarella pearls
- 1 cup fresh basil (leaves only)
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 teaspoon kosher salt
- More salt & pepper to taste
Instructions
- Cook the tortellini in salted boiling water to al dente. Use the package instructions to determine the cooking time. Rinse the cooked tortellini under cold running water to cool. Drain completely.
- While the tortellini is cooking, prepare your ingredients. Cut the tomatoes in halves or quarters*. Thinly slice the basil leaves. Measure out your olive oil, vinegar, and salt.
- Add the drained and cooled tortellini to a large bowl. Add the mozzarella, basil, olive oil, vinegar, and kosher salt to a large bowl. Stir to combine everything. Be careful not to break the tortellini. Add salt and pepper to taste.
- Allow to sit at room temperature for a few minutes. This will give the tomatoes and tortellini time to marinate in the balsamic dressing. Stir again before serving.
Refrigerate leftovers for up to 3 days.
Notes
*Halve or quarter the tomatoes, depending on their size.
Optional toppings
- Drizzle it with balsamic glaze before serving for an extra burst of flavor.
- Add grilled chicken for a heartier option with more protein.
- Garnish with whole basil leaves.
- Add salt flakes for a subtle yet fancy garnish.
Nutrition
- Serving Size: about 1 1/2 cups
- Calories: 495
- Sugar: 5.3 g
- Sodium: 813 mg
- Fat: 34.3 g
- Carbohydrates: 36 g
- Fiber: 4.7 g
- Protein: 17.1 g
- Cholesterol: 75.4 mg
Find it online: https://mandiofthemountains.com/tortelllini-caprese-salad/