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nameTortellini Caprese Salad
descriptionAnd it comes together in just 15 minutes!
urlhttps://12tomatoes.com/tortellini-caprese-salad
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Ingredients
  • 20 oz cheese tortellini, uncooked (approximately 5 cups uncooked)
  • 10 oz. cherry tomatoes, halved
  • 8 oz. Mozzarella pearls
  • 1 cup chopped spinach
  • 1/4 cup chopped basil
  • 1/2 cup olive oil
  • 2 Tablespoons balsamic vinegar
  • 4 garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • Balsamic glaze
  • Salt & pepper to taste
Preparation
  1. Cook tortellini according to instructions. Prep and chop all other ingredients and set aside.
  2. Once the tortellini is cooked, strain the water and then rinse with cool water briefly.
  3. In a large bowl, combine tortellini, spinach, tomatoes, basil, mozzerella, and garlic. Pour in olive oil and balsamic vinegar before adding Italian seasoning, salt, and pepper. Toss the salad well to combine.
  4. Chill until ready to serve. When ready to serve, toss well to redistribute the olive oil that is on the bottom of the bowl. Add more olive oil if it seems too dry. Add a drizzle of balsamic glaze just before serving.
  5. Store in the refrigerator in an airtight container for up to 5 days.
And it comes together in just 15 minutes!
Course: Side

Recipe adapted from Lemon and Zest.

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Tortellini Caprese Salad

A delicious twist on an old classic!

Tortellini Caprese Salad

4.5 from 62 votes
Cuisine: American
Servings: Serves 6-8
Author: Jessica Griggs
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 20 oz cheese tortellini, uncooked (approximately 5 cups uncooked)
  • 10 oz. cherry tomatoes, halved
  • 8 oz. Mozzarella pearls
  • 1 cup chopped spinach
  • 1/4 cup chopped basil
  • 1/2 cup olive oil
  • 2 Tablespoons balsamic vinegar
  • 4 garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • Balsamic glaze
  • Salt & pepper to taste

Preparation

  1. Cook tortellini according to instructions. Prep and chop all other ingredients and set aside.
  2. Once the tortellini is cooked, strain the water and then rinse with cool water briefly.
  3. In a large bowl, combine tortellini, spinach, tomatoes, basil, mozzerella, and garlic. Pour in olive oil and balsamic vinegar before adding Italian seasoning, salt, and pepper. Toss the salad well to combine.
  4. Chill until ready to serve. When ready to serve, toss well to redistribute the olive oil that is on the bottom of the bowl. Add more olive oil if it seems too dry. Add a drizzle of balsamic glaze just before serving.
  5. Store in the refrigerator in an airtight container for up to 5 days.