TORTELLINI CAPRESE SALAD

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Tortellini Caprese Salad is the summer's—and every other season's—pasta salad. Enjoy the flavorful freshness of basil, tomatoes, cheese tortellini, and a delightful balsamic glaze by tossing it together in 10 minutes. A fantastic side dish that would also make a filling supper!

The ideal combination is mozzarella, tomato, and basil. If we get into a debate, I'll win.

WHY YOU WILL LOVE THIS TORTELLINI PASTA SALAD:

  • Making it is really easy! It simply takes a few minutes toss everything together after the tortellini has been cooked. Just the tomatoes, basil, and spinach needed to be chopped. That takes a maximum of five minutes! Gotta love a straightforward recipe!
  • In less than 30 minutes, ready. Tortellini cooks far more quickly than most other types of pasta, taking only a few minutes to prepare. You can prepare everything else as it cooks to cut down on waiting time.
  • Extremely vibrant flavors of summer. garden-fresh tomatoes in season? also Basil? I'm not sure what would scream "fresh summer flavors" more than this tortellini pasta salad! A delicious dish to prepare after visiting a farmer's market.
  • A pasta salad that serves as more than simply a side dish by filling you up. We've also had this tortellini caprese salad for dinner. I adore pasta salads as a side dish. Dinner on the patio can be finished with a little crusty bread and a bottle of wine. Another excellent choice is this Orzo Salad with Lemon.

TORTELLINI CAPRESE SALAD INGREDIENTS 

  • 20 oz cheese tortellini, uncooked approximately 5 cups uncooked
  • 10 oz. cherry tomatoes, halved
  • 8 oz. Mozzarella pearls
  • 1 c chopped spinach
  • ¼ c chopped basil
  • ½ c olive oil
  • 2 T balsamic vinegar
  • 3-4 garlic cloves, minced
  • ¾ teaspoon Italian seasoning
  • ½ teaspoon salt and pepper
  • Balsamic glaze optional

INSTRUCTIONS

  1. Tortellini should be prepared as directed. Chop and prepare the other ingredients, then set them aside.
  2. Tortellini should be boiled until it is al dente, then the water should be strained and the pasta briefly chilled with cool water. In a medium-sized or large bowl, place the tortellini. Include the tomatoes, basil, garlic, and spinach. Olive oil, balsamic vinegar, Italian seasoning, salt, and pepper should all be added. The salad should be thoroughly mixed.
  3. Up to serving time, chill. When ready to serve, give everything a good toss to disperse the olive oil that has collected at the bottom of the bowl. If it appears too dry, add extra olive oil. Just before serving, pour some balsamic glaze on top.
  4. For up to five days, keep in the refrigerator in an airtight container.

CHEF'S TIPS:

  • If the tortellini caprese salad has been resting in the refrigerator for more than a few hours, add extra olive oil when serving because the oil will be absorbed and may cause the pasta to become slightly drier.
  • Just before serving, stir the pasta salad to evenly distribute the olive oil that tends to settle to the bottom. I prefer to do this after it has been left outside for around 10 minutes so the oil may re-liquify and get up to room temperature.
  • This tortellini salad may be made without the balsamic glaze, but it tastes great with it. It not only enhances the tortellini salad's aesthetic appeal, but it also brings an unparalleled level of flavor.

NOTES

  • If the tortellini caprese salad has been resting in the refrigerator for more than a few hours, add extra olive oil when serving because the oil will be absorbed and may cause the pasta to become slightly drier.
  • Always toss right before serving to spread any accumulated olive oil.

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