Caprese Tortellini Salad #SundaySupper

Parades, picnics, and barbeques all go hand-in-hand with Labor Day, which for most simply marks the end of summer. There was a time, however, when American workers weren’t afforded the luxury of a day off, and Labor Day honors the contributions and achievements of those who struggled to improve working conditions for everyone. Of course, the last thing we want to do on Labor Day is think about work, so the #SundaySupper crew is dishing up quite the spread, thanks to the help of our very own Crazy Foodie Stuntman. I’m bringing a big, fat bowl of Caprese Tortellini Salad.

If you can imagine, this originally started as an antipasto pasta salad which over the years morphed into a caprese salad–a somewhat backward progression I suppose. Both versions are good, mind you, but this is the one most requested for parties. It’s always a little different each time around, so think of it as a base–marinated artichokes sound good? Toss in a jar. Better yet, try adding some marinated mushrooms. The possible combinations are endless. If you have trouble finding dried tortellini (Trader Joe’s carries it), feel free to use fresh. I found that the dried variety holds up well for salads, plus one bag makes a big bowl.

Happy Labor Day!

Cook the tortellini in a pot of boiling salted water for about 12 minutes or until al dente–be careful not to over cook.  Drain, then toss with a little olive oil and the crushed garlic. This is actually the secret to many of  my pasta dishes–that fresh crushed garlic base makes everything taste good!

While the pasta is cooling, prep the other ingredients–the tomatoes need to be quartered and salted. Tossing in the salt will help remove most of the seeds and pulp.

Quarter the cheese balls, chiffonade the basil, then toss everything in with the pasta, adding olive oil, balsamic vinegar, salt and pepper to taste.

This tastes best if made a day ahead, but it’s certainly not necessary.

Dig in!

5.0 from 3 reviews

Caprese Tortellini Salad

 

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Prep time

15 mins

Cook time

12 mins

Total time

27 mins

 

Hearty tortellini is tossed with tomatoes, basil, and mozzarella to make a twist on the classic caprese salad.

Author: Anne Papina

Recipe type: Side

Cuisine: American

Serves: 8

Ingredients

• 1 lb dried mushroom tortellini
• Olive oil
• 1 clove garlic, crushed
• 1 lb mini heirloom tomatoes (or sweet cherry tomatoes), quartered
• 1 12 oz tub marinated mini-mozzarella balls, quartered
• 1 cup basil leaf chiffonade, packed
• Balsamic vinegar
• Salt and Pepper

Instructions

1. Bring a large pot of salted water to a boil, and cook the tortellini for about 12 minutes or until al dente, being careful not to overcook.
2. Drain the pasta, and return to the pot. While the pasta's still warm, toss with about 2 tablespoons of olive oil and the crushed garlic.
3. Meanwhile, wash and quarter the tomatoes. Season with salt, and toss so most of the seeds and pulp fall out. Add the tomatoes to the pasta.
4. Drain the mozzarella balls, cut into quarters, then add to the pasta.
5. Make a chiffonade with the basil leaves, and pack into a 1-cup measuring cup. Add this to the pasta as well, and give everything a good toss.
6. To the pasta salad, add another 3 tablespoons olive oil, and 3-4 tablespoons balsamic vinegar. Toss until blended. Add salt and pepper to taste.

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Let’s see what treats the rest of the #SundaySupper crew has cooked up!

Refreshing Drinks

• Hibiscus Flower Margaritas from La Cocina de Leslie
• Cherry Bourbon Lemonade from The Girl In The Little Red Kitchen
• Mint Sweet Tea from Supper for a Steal
• Pineapple soda floats from Healthy. Delicious.

Amazing Appetizers and Sides

• Hatch, Chive & Chevre Figs from Shockingly Delicious
• Grilled Corn Salad with Honey-Lime Dressing from girlichef
• Cucumber Cups from Hezzi-D’s Books and Cooks
• Oven Roasted Corn on the Cob from The urban Mrs
• Stuffed Baby Sweet Pepper from Country Girl In The Village
• Peach Salsa Nachos from Mama’s Blissful Bites
• Grilled Peach Salad from Curious Cuisiniere
• Caramelized Onion Relish from What Smells So Good?
• Strawberry and Chicken Pasta Salad from Peanut Butter and Peppers
• Chorizo and Cheese Jalapeno Poppers from I Run For Wine
• Spiced Honey Peach Muffins from Mess Makes Food
• Spicy Bacon Popcorn from Nik Snacks
• Sausage Rolls from Food Lust People Love
• Deviled Eggs Stuffed With Garlic Guacamole from Sue’s Nutrition Buzz
• Tortellini Caprese Salad from Webicurean

Enviously Good Entreés

• Grilled Swordfish Kabobs with Sun-Dried Tomato & Olive Salsa from La Bella Vita Cucina
• Grilled Teriyaki Chicken Skewers with Homemade Teriyaki from Juanita’s Cocina
• Beer Brined BBQ Chicken from Jane’s Adventures in Dinner
• Kansas City Barbecued Spare Ribs from The Texan New Yorker
• Grilled Italian Turkey Burgers from Table for Seven
• Red Wine Burgers with Caramelized Onion and Goat Cheese from Neighborfood
• Red, White & Blue Spicy Burgers from Daily Dish Recipes
• Deluxe Pizza Burgers from Foxes Love Lemons
• Stir-Fry Rice with Turkey Bacon and Eggs from Basic N Delicious
• Grilled Herb Shrimp with Chimichurri Sauce from Magnolia Days
• Tropical Shrimp Kabobs from Cindy’s Recipes and Writings
• Spicy Sea Scallop Skewers with Mint Yoghurt Sauce from Soni’s Food
• Proscuitto & Spinach Macaroni and Cheese from Family Foodie

Delicious Desserts

• Old-Fashioned Pineapple Up-Side-Down Cake from The Foodie Army Wife
• Egg Free Chocolate Mousse from That Skinny Chick Can Bake
• Fresh Raspberry Bran Muffins from Killer Bunnies, Inc
• Peach Cheesecake Crumb Bars from Chocolate Moosey
• Peanut Butter Cream Pie with a Pretzel Crust from Cookin’ Mimi
• S’mores Brownies from Alida’s Kitchen
• Ice Cream Granola Truffles from Vintage Kitchen Notes
• Strawberries with Red Wine Reduction and Whipped Cream from Crazy Foodie Stunts
• Peach Kuchen {#Dairyfree} from The Not So Cheesy Kitchen
• Raspberry Lime Cupcakes from Treats & Trinkets
• Summer Berry Chocolate Cake from Happy Baking Days
• Peanut Butter Vegan Dreams from NinjaBaking.com
• Red, White & Blue Jello Parfaits from In The Kitchen With KP
• Moistest Ever White Chocolate Pound Cake with Fresh Orange Glaze from Eat, Move, Shine
• Caramel Brownies from Pies and Plots
• Red, White & Blue Greek Yogurt Cheesecake Dip Trio from Cupcakes & Kale Chips

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

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Tagged as: basil, caprese salad, garlic, insalata caprese, mozzarella, tomatoes, tortellini, Vegetarian