Description
A vibrant pasta salad combining tender cheese tortellini, juicy tomatoes, fresh mozzarella pearls, and basil. A zesty olive oil and balsamic dressing tie it all together, offering a fresh, hearty twist on a classic Italian dish.
Ingredients
12 oz (340g) uncooked cheese tortellini (cheese-filled, no meat)
1 ½ cups halved cherry tomatoes
4 oz (115g) fresh mozzarella pearls or small curds
½ cup finely chopped fresh basil leaves
¼ cup extra virgin olive oil
3 tbsp balsamic vinegar
1 clove minced garlic
1 tsp salt
½ tsp freshly ground black pepper
Instructions
Bring a large pot of salted water to a boil. Add tortellini and cook according to package instructions (usually 7–8 minutes). Drain and set aside to cool slightly.
In a large salad bowl, combine cooked tortellini, cherry tomatoes, mozzarella pearls, and basil.
In a separate bowl, whisk together olive oil, balsamic vinegar, minced garlic, salt, and pepper to create the dressing.
Pour the dressing over the Tortellini-vegetable mixture. Toss gently until evenly coated.
Chill for at least 15 minutes before serving to enhance flavors.
Notes
Use freshly chopped basil for maximum flavor.
Tortellini should remain firm but tender—avoid overcooking.
Substitute marinated kalamata olives for a tangy variation.
Store refrigerated for up to 1 day in an airtight container.