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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Tortellini Caprese Salad Recipe

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This recipe for Tortellini Caprese Salad is from Molloy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
▢ 20 oz cheese tortellini, uncooked approximately 5 cups uncooked
▢ 10 oz. cherry tomatoes, halved
▢ 8 oz. Mozzarella pearls
▢ 1 c chopped spinach
▢ ¼ c chopped basil
▢ ½ c olive oil
▢ 2 T balsamic vinegar
▢ 3-4 garlic cloves, minced
▢ ¾ teaspoon Italian seasoning
▢ ½ teaspoon salt and pepper
▢ Balsamic glaze optional
Directions:
Directions:
Cook tortellini according to instructions. Prep and chop all other ingredients and set aside.

When tortellini is cooked al dente, strain the water and then rinse with cool water for a few seconds to cool it slightly. Add the tortellini to a medium to large bowl. Add in the spinach, tomatoes, basil and garlic. Pour over the olive oil, balsamic vinegar and add the Italian seasoning, salt and pepper. Toss the salad well to combine.

Chill until ready to serve. When ready to serve, toss well to redistribute the olive oil that is on the bottom of the bowl. Add more olive oil if it seems too dry. Add a drizzle of balsamic glaze just before serving.

Store in the refrigerator in an airtight container for up to 5 days.

 

 

 

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