Balsamic Tortellini Caprese Salad
Fresh, fast, and full of bright summer flavors! A simple balsamic dressing elevates classic ingredients. Serve for a quick lunch, easy dinner, or picnic fare and earn rave reviews.
Ingredients
- 18-20 ounces fresh tortellini any flavor
- 1/3 cup olive oil
- 2 Tablespoons balsamic vinegar
- kosher salt and black pepper
- 1-2 cups cherry or grape tomatoes halved
- 2 cups baby spinach coarsely chopped
- 1/4 cup fresh basil slivered
- 8 ounces mozzarella pearls see note
- balsamic glaze optional
Instructions
- Bring a large pot of water to a rapid boil. Add a generous pinch of salt, followed by the tortellini. Cook just to al dente, according to package directions, then drain and set aside.18-20 ounces fresh tortellini
- In a small jar or liquid measuring cup, combine olive oil, balsamic vinegar, 1/4 teaspoon salt, and a pinch of black pepper. Shake, whisk, or stir well to combine.1/3 cup olive oil, 2 Tablespoons balsamic vinegar, kosher salt and black pepper
- When the tortellini is drained, toss it with either a small amount of the dressing or a small drizzle of olive oil, to avoid sticking. Set aside to cool for 2-3 minutes.
- Halve the tomatoes, coarsely chop the spinach, and sliver the basil into thin strands. Combine these in a bowl, add the mozzarella pearls or pieces, and stir gently to combine.1-2 cups cherry or grape tomatoes, 2 cups baby spinach, 1/4 cup fresh basil, 8 ounces mozzarella pearls
- Fold the tortellini gently into the bowl. Season with more salt and pepper to taste, then top with a drizzle of balsamic glaze and extra basil leaves, if desired. Serve right away, or store in the fridge for up to 6 hours and serve cold. Enjoy!balsamic glaze
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Notes
- Tortellini: My first choice for this recipe is fresh cheese tortellini, because they cook quickly and put the spotlight on the fresh tomatoes, spinach, and mozzarella. Dried tortellini also works, just cook according to package directions, and experiment with different fillings that you like (spinach, chicken, prosciutto, etc.)
- Mozzarella: If I'm making this salad, I try to pick up an 8 ounce container of the very small mozzarella balls, known as pearls. They are the perfect size without any cutting or slicing. Of course you can also use any other type of mozzarella, and just tear or cut it into bite-sized pieces.
- Variations: This is also excellent with baby arugula, if you prefer that to spinach. Add bell pepper for more color and another veggie. Add shredded cooked chicken or white beans to bulk it up.
- Storage: This keeps very well. Store in the fridge up to 3 days, tightly-covered.
Nutrition Estimate
Calories: 174 kcal, Carbohydrates: 2 g, Protein: 7 g, Fat: 15 g, Saturated Fat: 5 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 8 g, Cholesterol: 22 mg, Sodium: 187 mg, Potassium: 111 mg, Fiber: 0.3 g, Sugar: 1 g, Vitamin A: 1026 IU, Vitamin C: 6 mg, Calcium: 155 mg, Iron: 1 mg