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Tortellini Caprese Salad

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A vibrant salad combining tender cheese tortellini, juicy cherry tomatoes, and creamy mozzarella, tossed with fresh basil and a drizzle of balsamic glaze.

Ingredients

Scale
  • 20 oz cheese tortellini, uncooked
  • 10 oz cherry tomatoes, halved
  • 8 oz fresh mozzarella pearls
  • 1 cup baby spinach, roughly chopped
  • 1/4 to 1/2 cup fresh basil, chopped
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 3 to 4 garlic cloves, minced
  • 3/4 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Balsamic glaze, to drizzle before serving (optional)

Instructions

  1. Cook the tortellini according to package directions until al dente.
  2. Drain, then rinse well under cold water to cool the pasta and stop the cooking.
  3. Transfer to a large mixing bowl.
  4. While the tortellini cooks, halve the cherry tomatoes, chop the spinach and basil, and mince the garlic.
  5. Add the tomatoes, mozzarella pearls, spinach, basil, and garlic to the bowl with the tortellini.
  6. Pour the olive oil and balsamic vinegar over the salad.
  7. Add the Italian seasoning, salt, and pepper.
  8. Toss everything well to combine.
  9. Taste and adjust seasoning as needed.
  10. Add a splash more olive oil if the salad looks dry.
  11. Cover and refrigerate until ready to serve.
  12. Just before serving, toss the salad again to redistribute the olive oil that settles at the bottom.
  13. Let it sit at room temperature for about 10 minutes so the oil can loosen up.
  14. Drizzle with balsamic glaze right before plating and serve immediately.

Notes

For a sugar-free dressing, consider using stevia or monk fruit as substitutes.

Nutrition

Find it online: https://www.glutenfreez.com/tortellini-caprese-salad/