Tortellini Caprese Salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
10 oz halved cherry tomatoes
02 -
1 cup spinach, chopped
03 -
8 oz mozzarella balls
04 -
20 oz uncooked cheese tortellini (around 5 cups)
05 -
1/4 cup fresh basil, diced
→ Dressing
06 -
2 tablespoons of balsamic vinegar
07 -
1/2 cup olive oil
08 -
3-4 minced garlic cloves
09 -
1/2 teaspoon each of pepper and salt
10 -
3/4 teaspoon Italian herb mix
11 -
Optional: Balsamic drizzle
# Instructions:
01 -
Boil the tortellini as instructed on the package, making sure it's al dente. Rinse with cool water to stop the cooking. While it cools, chop and prep the remaining items.
02 -
Mix the tortellini, mozzarella, chopped spinach, basil, tomatoes, and minced garlic in a mixing bowl. Drizzle in the olive oil and balsamic, then sprinkle salt, pepper, and Italian herbs. Stir everything together until it's well mixed.
03 -
Refrigerate until it's time to eat. Toss again before serving to ensure the olive oil is evenly coating everything. Add a bit more olive oil and finish with balsamic glaze if you'd like.
# Notes:
01 -
Store in the fridge in a sealed container for up to five days.
02 -
Drizzle a little olive oil before serving if kept in the fridge for several hours.
03 -
Give it a mix before serving to stir up all the olive oil.