Tortellini Caprese Salad (Print version)
Fresh cheese tortellini meets cherry tomatoes, mozzarella balls, and basil in a tangy balsamic dressing.
# What you need:
→ Pasta
01 - 12 oz cheese tortellini, fresh or refrigerated
→ Vegetables & Herbs
02 - 1½ cups cherry tomatoes, halved
03 - 4 oz fresh mozzarella balls (bocconcini), halved
04 - ½ cup fresh basil leaves, torn
→ Dressing
05 - 3 tbsp extra-virgin olive oil
06 - 1½ tbsp balsamic glaze or balsamic vinegar
07 - 1 garlic clove, minced
08 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Add the tortellini and cook according to package directions until al dente. Drain well and rinse under cold running water to stop the cooking process and cool the pasta completely.
02 - In a large mixing bowl, toss together the cooled tortellini, halved cherry tomatoes, halved bocconcini, and torn basil leaves.
03 - In a small bowl, whisk together the extra-virgin olive oil, balsamic glaze (or vinegar), minced garlic, salt, and pepper until well emulsified.
04 - Drizzle the dressing over the salad and gently toss until all ingredients are evenly coated.
05 - Serve immediately at room temperature, or refrigerate for 30 minutes to allow the flavors to meld together before serving.
# Expert advice:
01 -
- It solves the summer dinner problem with almost no effort and zero oven commitment.
- The balsamic glaze pools into the tortellini crevices and makes every bite taste like you tried harder than you did.
02 -
- Rinsing the tortellini is non negotiable because residual heat will keep cooking them into sad little dumplings.
- If you use balsamic vinegar instead of glaze, add a tiny drizzle of honey to balance the sharpness.
03 -
- Salt your pasta water until it tastes like the ocean because that is your only chance to season the tortellini itself.
- Let the salad sit out for ten minutes before eating because cold mutes flavor and the ingredients shine at near room temperature.