And it comes together in just 15 minutes!
Are you looking for a side dish for your next party, potluck, or get-together? I’ve got just the thing! While regular pasta salad is always a classic, sometimes I want a dish that’s a little different. Enter: Tortellini Caprese Salad.
With cheesy tortellini, cherry tomatoes, basil, spinach, and of course, mozzarella, this is one recipe you won’t want to pass up! Go ahead and watch the video below to see how easily it all comes together.
Serves 6-8
10m prep time
5m cook time
INGREDIENTS
- 20 oz cheese tortellini, uncooked (approximately 5 cups uncooked)
- 10 oz. cherry tomatoes, halved
- 8 oz. Mozzarella pearls
- 1 cup chopped spinach
- 1/4 cup chopped basil
- 1/2 cup olive oil
- 2 Tablespoons balsamic vinegar
- 4 garlic cloves, minced
- 1 teaspoon Italian seasoning
- Balsamic glaze
- Salt & pepper to taste
PREPARATION
- Cook tortellini according to instructions. Prep and chop all other ingredients and set aside.
- Once the tortellini is cooked, strain the water and then rinse with cool water briefly.
- In a large bowl, combine tortellini, spinach, tomatoes, basil, mozzerella, and garlic. Pour in olive oil and balsamic vinegar before adding Italian seasoning, salt, and pepper. Toss the salad well to combine.
- Chill until ready to serve. When ready to serve, toss well to redistribute the olive oil that is on the bottom of the bowl. Add more olive oil if it seems too dry. Add a drizzle of balsamic glaze just before serving.
- Store in the refrigerator in an airtight container for up to 5 days.
Tortellini Caprese Salad
Yield:
6
Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
5 minutes
Ingredients
- 20 oz cheese tortellini, uncooked (approximately 5 cups uncooked)
- 10 oz. cherry tomatoes, halved
- 8 oz. Mozzarella pearls
- 1 cup chopped spinach
- 1/4 cup chopped basil
- 1/2 cup olive oil
- 2 Tablespoons balsamic vinegar
- 4 garlic cloves, minced
- 1 teaspoon Italian seasoning
- Balsamic glaze
- Salt & pepper to taste
Instructions
- Cook tortellini according to instructions. Prep and chop all other ingredients and set aside.
- Once the tortellini is cooked, strain the water and then rinse with cool water briefly.
- In a large bowl, combine tortellini, spinach, tomatoes, basil, mozzerella, and garlic. Pour in olive oil and balsamic vinegar before adding Italian seasoning, salt, and pepper. Toss the salad well to combine.
- Chill until ready to serve. When ready to serve, toss well to redistribute the olive oil that is on the bottom of the bowl. Add more olive oil if it seems too dry. Add a drizzle of balsamic glaze just before serving.
- Store in the refrigerator in an airtight container for up to 5 days.
