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Tuesday, July 26, 2016

Caprese Tortellini Salad

This salad just screams summer to me!  I will never tire of the caprese trio whether it's alone, in a grilled cheese sandwich, or in this pasta salad.  It's fast to throw together and you could serve it on its own or as a side...I'm thinking some grilled chicken would be perfect.  

If you have a basil plant or a garden with tomatoes, this is a fantastic way to use them up!  Linds has a favorite dressing (the tomato basil one from Sprout's) that is perfect in this recipe.  Or you can just use any balsamic vinaigrette or even just balsamic vinegar, olive oil, with some salt and pepper to keep things simple.  

It really is so simple with just a handful of ingredients, but it's definitely not lacking in flavor!

Caprese Tortellini Salad


1 9 oz package refrigerated tortellini
1 dry pint grape or cherry tomatoes, halved or quartered depending on size
A few handfuls of fresh basil, thinly sliced--chiffonade style
1 cup fresh mozzarella balls, or fresh slices torn into bite-sized pieces
1/4 cup tomato basil vinaigrette, optional
1 tablespoon + oilve oil*
1 tablespoon + balsamic vinegar*
salt and pepper, to taste

Cook tortellini according to directions on package. Drain, and rinse in cold water.

Combine pasta, tomatoes, basil, and fresh mozzarella. In a small bowl or measuring cup, combine olive oil, balsamic vinegar, and vinaigrette (if desired), salt, and pepper. Pour over salad and toss to coat.

Refrigerate until chilled.  


*If not using the vinaigrette, increase the amounts of balsamic vinegar and olive oil until the salad is moist.  

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