Tortellini Caprese Salad
The combination of tomato, basil and mozzarella is an absolute favorite of mine. In fact, the only two things I have growing in my garden (which- let’s be honest, is a reeeeal stretch to describe the three pots I have in my backyard) are tomatoes and basil. This pasta dish is SIMPLE. And it comes together in a flash mainly because tortellini takes only two minutes to boil. Pro tip- remember you can freeze tortellini and boil it from frozen. Just add an extra minute to your cook time.
Enjoy the delicious flavors of balsamic, basil and garlic. This is a summer treat that you and your family will love! Parmesan isn’t traditional with caprese, but I love the nutty and salty addition it brings to the meal. I like to grate fresh parm on top and season with a bit of additional pepper.
TORTELLINI CAPRESE SALAD
INGREDIENTS:
- 16-oz cheese tortellini
- 2 T olive oil, separated
- 1 large garlic clove, minced
- 1 T balsamic vinegar
- 1/2 - 3/4 T maldon salt substitute table salt if necessary
- pinch of black pepper
- pinch of red pepper flakes
- 5-oz buffalo mozzarella or mozzarella balls
- 7-8 large basil leaves
- 10-15 cherry or grape tomatoes, sliced in half
- grated parmesan optional
DIRECTIONS:
1.) Boil salted water in medium saucepan. Cook tortellini for 2 minutes, then transfer to colander and drain. Run cool water over pasta and mix to avoid clumping. Let rest.
2.) Add 1 T olive oil and minced garlic to the warm saucepan. Heat on medium heat until garlic is sizzling and cooked through, but not yet browned.
3.) Combine olive oil and garlic mixture, additional tablespoon of oil and tablespoon of balsamic in a small bowl.
4.) Add tortellini to a large mixing bowl, and coat with oil mixture. Add 1/2 T of salt, pinch of black pepper and red pepper flakes and stir. Taste! Add additional salt if needed. Remember, salt is what wakes up flavors. You need enough to make the ingredients pop, but not so much that it overpowers the dish.
5.) Add mozzarella, basil, and sliced tomatoes. See note.
6.) Serve with grated parmesan and additional basil.
Note: If using buffalo mozzarella, slice rounds into one-inch pieces.
To chiffonade basil: Stack basil leaves on top of each other with largest piece at the bottom. Gently roll the leaves together lengthwise, then slice into thin strips.
