Tortellini Caprese Salad (Print Version)

# Ingredients:

→ Main Ingredients

01 - 5 cups of uncooked cheese tortellini (roughly 20 oz)

02 - Mozzarella pearls (about 8 oz)

03 - Spinach leaves, chopped into small pieces (1 cup)

04 - Fresh cherry tomatoes, cut in half (10 oz)

05 - Fresh basil, finely chopped (1/4 cup)

→ Dressing

06 - Balsamic vinegar (2 tablespoons)

07 - A light drizzle of balsamic glaze (optional)

08 - Italian seasoning (roughly 3/4 teaspoon)

09 - 1/2 cup of olive oil

10 - Salt and black pepper to taste (around 1/2 teaspoon)

11 - Minced garlic cloves (3-4 cloves)

# Instructions:

01 - Boil the tortellini until just tender, following the package directions. Drain and rinse with cold water to stop the cooking process. Meanwhile, prepare the rest of the ingredients by chopping and setting them aside.

02 - Mix the cooled tortellini, basil, spinach, mozzarella, chopped tomatoes, and garlic in a large bowl. Pour the olive oil and balsamic vinegar over everything, sprinkle in the Italian seasoning, and add the salt and pepper. Give it all a good toss until combined evenly.

03 - Chill the salad until you're ready to eat. Before serving, toss gently to recoat everything with olive oil. Drizzle some balsamic glaze on top if you’d like, or add more olive oil if needed.

# Notes:

01 - Keep in a sealed container in the fridge for up to 5 days.

02 - If refrigerated for more than a few hours, add a splash of olive oil before eating.

03 - Remember to stir before serving so the dressing is well distributed.

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