TORTELLINI CAPRESE SALAD
A twist on the classic, this Tortellini Caprese Salad is the pasta salad of the summer--and every season in between. Toss it together in 10 minutes and enjoy the fresh flavors of basil, tomatoes, cheesy tortellini and a delicious balsamic glaze. A perfect side but also hearty enough for a meal!
Provided by Lorie Yarro
Time 25m
Number Of Ingredients 11
Steps:
- Cook tortellini according to instructions. Prep and chop all other ingredients and set aside.
- When tortellini is cooked al dente, strain the water and then rinse with cool water for a few seconds to cool it slightly. Add the tortellini to a medium to large bowl. Add in the spinach, tomatoes, basil and garlic. Pour over the olive oil, balsamic vinegar and add the 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.
Nutrition Facts : Calories 391 kcal, Carbohydrate 34 g, Protein 16 g, Fat 26 g, SaturatedFat 6 g, Cholesterol 37 mg, Sodium 481 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
TORTELLINI CAPRESE SALAD
Provided by Food Network Kitchen
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 0
Steps:
- Cook 1 pound cheese tortellini as the label directs; drain and rinse under cold water. Toss with 1 pint halved heirloom cherry tomatoes, 8 ounces pearl mozzarella balls, 1/2 cup chopped basil, 1/3 cup olive oil and 2 tablespoons white balsamic vinegar. Season with salt and pepper.
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