Tortellini With Basil Pesto Cherry Tomatoes And Mozzarella Food

TORTELLINI CAPRESE SALAD

Tortellini Caprese Salad image

Provided by Food Network Kitchen

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 0

Ingredients

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.

TORTELLINI WITH BASIL PESTO, CHERRY TOMATOES, AND MOZZARELLA

Tortellini With Basil Pesto, Cherry Tomatoes, and Mozzarella image

Make and share this Tortellini With Basil Pesto, Cherry Tomatoes, and Mozzarella recipe from Food.com.

Provided by braunj22

Categories Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups uncooked cheese tortellini
1 tablespoon olive oil
2 tablespoons basil pesto
1 tablespoon thinly sliced red onion
1 cup cherry tomatoes, halved
1/4 cup olive oil, plus
1 tablespoon olive oil, divided
1/4 cup halved fresh mozzarella ball

Steps:

Cook tortellini according to package directions drain and transfer to bowl.
If you're planning to layer your salad in a Mason jar, mix in oil to keep tortellini from sticking together.
To layer salad, start with pesto and then add onion, tomatoes, mozzarella, and tortellini. Or, simply mix remaining ingredients with tortellini in bowl.

Nutrition Facts : Calories 213, Fat 22, SaturatedFat 3.8, Cholesterol 5.5, Sodium 48, Carbohydrate 2.9, Fiber 1.3, Sugar 1.2, Protein 2.4

MOZZARELLA AND BASIL PESTO TRAMEZZINI

Mozzarella and Basil Pesto Tramezzini image

Make and share this Mozzarella and Basil Pesto Tramezzini recipe from Food.com.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 15m

Yield 4 tramezzini

Number Of Ingredients 5

Ingredients

1/2 cup basil pesto (Basil Pesto)
8 slices sandwich bread
8 ounces fresh mozzarella cheese, thinly sliced
salt
fresh ground pepper

Steps:

Spread a thin layer of basil pesto over each slice of white bread.
Cover half the bread slices with the mozzarella slices; the layer of mozzarella should be about ¼ inch thick.
Season with salt and pepper before covering with the remaining slices of bread.
Before serving, use a serrated knife to remove the crusts and cut each sandwich into triangles.

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