Description
This Tortellini Caprese Salad has all the same flavors as a classic Caprese salad but with more vegetables and cheesy tortellini! It's easy to make, versatile, and perfect for grilling season! You can serve it on its own for lunch or add protein like roasted salmon or chicken for dinner!
Ingredients
Units
Scale
- 350g cheese tortellini
- 1/4 cup extra virgin olive oil
- 3 tbsp balsamic vinegar
- 1 tsp dried oregano
- 1/2 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 4 cups greens
- 2 cups cherry tomatoes, halved
- 1 cup mini bocconcini (mini mozzarella), halved
- 1 small red onion, thinly sliced
- Handful of fresh basil (leave the leaves whole or slice them into strips)
- Balsamic glaze for serving (NOT balsamic vinegar, optional)
Instructions
- Cook the tortellini in a large pot of salted water for 6-8 minutes or according to package instructions.
- Drain and rinse the tortellini and set aside to cool.
- In a small bowl or a jar, whisk together olive oil, balsamic vinegar, dried oregano, sea salt, and black pepper. Set aside.
- You can either mix the salad in a large bowl or layer it onto plates and drizzle with the dressing.
- To mix the salad prior to serving, add mixed greens, cherry tomatoes, bocconcini, red onion, and fresh basil, along with the cooked tortellini to a large mixing bowl.
- Drizzle with the dressing and toss to mix well.
- Serve as it is or drizzle with some balsamic glaze. Enjoy!
Notes
Storing: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. If you're prepping it ahead, I recommend storing the salad and the dressing separately. Just toss the salad with a little bit of olive oil to avoid the pasta sticking together and the mozzarella drying out.