Caprese Tortellini Salad
Author: Anne Papina
Recipe type: Side
Cuisine: American
Serves: 8
- 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
- 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.
- 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.
- 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.
- Drain the mozzarella balls, cut into quarters, then add to the pasta.
- 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.
- 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.
Recipe by Webicurean at http://blog.webicurean.com/2013/09/01/caprese-tortellini-salad-sundaysupper/
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