Tortellini and Caprese (Print Version)
# Ingredients:
→ Main Ingredients
01 -
5 cups of uncooked cheese tortellini (roughly 20 oz)
02 -
10 oz of cherry tomatoes, sliced in half
03 -
8 ounces of mozzarella pearls
04 -
1 cup spinach, chopped
05 -
1/4 cup fresh basil, chopped
→ Dressing
06 -
Half a cup of olive oil
07 -
2 tablespoons of balsamic vinegar
08 -
3 to 4 garlic cloves, finely minced
09 -
3/4 teaspoon of Italian seasoning
10 -
1/2 teaspoon of salt and pepper
11 -
Optional: drizzle of balsamic glaze
# Instructions:
01 -
Follow the cooking directions on the tortellini package to cook them until slightly firm (al dente). Rinse under cool water to lower the temperature just a bit, and during that time, get all the other ingredients ready by chopping and prepping.
02 -
Grab a bowl (medium to large works best) and mix together your slightly cooled tortellini with the chopped spinach, tomatoes, mozzarella, basil, and garlic. Pour the olive oil and balsamic vinegar over the mixture, then sprinkle in the Italian seasoning, salt, and pepper. Stir it all up until everything’s evenly coated.
03 -
Keep it chilled until it’s time to serve. Before digging in, stir it up again so the oil isn’t sitting at the bottom. If it seems dry, add a splash more olive oil. If you’re feeling fancy, give it a light drizzle of balsamic glaze.
# Notes:
01 -
Pop leftovers in an airtight container and stick them in the fridge, where they'll stay fresh for around 5 days.
02 -
If it's been sitting in the fridge longer than a few hours, toss in some extra olive oil before serving.
03 -
Always give it a good mix before serving to make sure the olive oil spreads evenly again.