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!
Ingredients
Main ingredients
- 20 oz Cheese tortellini uncooked, about 5 cups
- 10 oz Cherry tomatoes sliced in halves
- 8 oz Mozzarella pearls fresh and soft
- 1 cup Chopped spinach for a leafy boost
- ¼ to ½ cup Fresh basil chopped fine
- ½ cup Extra virgin olive oil the good stuff
- 2 tablespoons Balsamic vinegar to add tang
- 3 to 4 cloves Garlic minced up good
- ¾ teaspoon Italian seasoning to keep it classic
- ½ teaspoon Salt to taste
- ½ teaspoon Black pepper to taste
Instructions
Instructions
- Pop the cheese tortellini into the pressure cooker with enough water to cover. Seal lid tight, set cooker to high pressure for time on package minus a minute.
- Once it beeps, quick slow release to avoid mushy pasta. Drain and spread tortellini out to cool.
- Toss halved cherry tomatoes, mozzarella pearls, spinach, and chopped basil into a big mixing bowl.
- In a smaller bowl, whisk olive oil, balsamic vinegar, minced garlic, Italian seasoning, salt, and pepper.
- Add cooled tortellini to veggies, pour dressing over. Toss gently so dressing coats every bite.
- Chill in the fridge for up to an hour if desired for flavors to meld.
Notes
Serve fresh or chilled. Store leftovers in airtight container in the fridge for up to 2 days. Toss salad gently before serving leftovers.