Description
A vibrant salad with tender cheese tortellini, fresh cherry tomatoes, and creamy mozzarella pearls, perfect for summer gatherings.
Ingredients
Scale
- 20 oz cheese tortellini, uncooked (approximately 5 cups)
- 10 oz cherry tomatoes, halved
- 8 oz fresh mozzarella pearls
- 1 cup baby spinach, roughly chopped
- 1/4 to 1/2 cup fresh basil, chopped
- 1/2 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 3 to 4 garlic cloves, minced
- 3/4 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Balsamic glaze, to drizzle before serving (optional but recommended)
Instructions
- Cook the tortellini according to package directions until al dente.
- Drain, then rinse well under cold water to cool the pasta and stop the cooking.
- Transfer the tortellini to a large mixing bowl.
- Halve the cherry tomatoes while the tortellini cooks.
- Chop the spinach and basil.
- Mince the garlic.
- Add the tomatoes, mozzarella pearls, spinach, basil, and garlic to the bowl with the tortellini.
- Pour the olive oil and balsamic vinegar over the salad.
- Add the Italian seasoning, salt, and pepper.
- Toss everything well to combine.
- Taste and adjust seasoning as needed.
- Add a splash more olive oil if the salad looks dry.
- Cover and refrigerate until ready to serve.
- Toss the salad again just before serving to redistribute the olive oil that settles at the bottom.
- Let it sit at room temperature for about 10 minutes before serving so the oil can loosen up.
- Drizzle with balsamic glaze right before plating and serve immediately.
Notes
Use fresh ingredients for the best flavor. Customize the herbs to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg