Caprese Tortellini Bowl (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Uncooked cheese tortellini, about 20 oz (roughly 5 cups)
02 -
Mozzarella pearls, 8 oz
03 -
10 oz of cherry tomatoes, sliced in half
04 -
1/4 cup finely chopped basil
05 -
1 cup of spinach, chopped
→ Dressing
06 -
1/2 cup of olive oil
07 -
2 tablespoons of balsamic vinegar
08 -
Minced garlic cloves, 3-4
09 -
Italian seasoning, 3/4 teaspoon
10 -
A pinch of salt and pepper (1/2 teaspoon total)
11 -
Optional: drizzle of balsamic glaze
# Instructions:
01 -
Prepare the tortellini by cooking it as the package says, just until it’s tender. Rinse with cold water to cool it down a little. While it cooks, chop up the spinach, basil, and tomatoes.
02 -
Grab a mixing bowl and toss in the chilled tortellini, tomatoes, spinach, garlic, basil, and mozzarella. Mix in the olive oil and balsamic vinegar next. Sprinkle the salt, pepper, and Italian seasoning on top, then toss everything together.
03 -
Let it chill in the fridge until you’re ready to eat. When serving, stir well so the olive oil mixes from the bottom. Add extra olive oil if it looks dry, and you can drizzle some balsamic glaze if you want.
# Notes:
01 -
Store in the fridge using an airtight container for up to 5 days.
02 -
Add a splash of olive oil before serving if it’s been in the fridge a while.
03 -
Always stir well before eating so everything’s coated evenly.