Caprese Tortellini Pasta Salad

Name: Caprese Tortellini Pasta Salad
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 9 ounce cheese tortellini (refrigerated); 1 cup cherry tomatoes (halved); 4 ounce fresh mozzarella pearls (drained); 1.5 cup baby arugula; 0.25 cup fresh basil (chopped); 2 tablespoon olive oil (extra virgin); 1.5 tablespoon balsamic vinegar; 0.5 teaspoon Italian seasoning (dried); 0.25 teaspoon salt; 0.25 teaspoon black pepper (ground)

Plump cheese tortellini tossed with fresh mozzarella pearls, sweet cherry tomatoes, and baby arugula in a bright basil-balsamic dressing.

Prep: 10 min
Cook: 4 min
Total: 14 min
Servings: 2
Cuisine: Italian
Difficulty: Easy
Cost: $4.98/serving

Dietary

Vegetarian
Nut-Free
Soy-Free
Egg-Free
Pescatarian
Low-Cholesterol

Ingredients

9 ounce cheese tortellini (refrigerated)
1 cup cherry tomatoes (halved)
4 ounce fresh mozzarella pearls (drained)
1.5 cup baby arugula
0.25 cup fresh basil (chopped)
2 tablespoon olive oil (extra virgin)
1.5 tablespoon balsamic vinegar
0.5 teaspoon Italian seasoning (dried)
0.25 teaspoon salt
0.25 teaspoon black pepper (ground)

Instructions

Cook cheese tortellini in boiling salted water for 3 to 4 minutes according to package instructions until tender. Drain and rinse with cold water until completely chilled.
In a medium bowl, whisk together olive oil, balsamic vinegar, Italian seasoning, salt, and black pepper.
In a large salad bowl, combine the cooled tortellini, cherry tomatoes, fresh mozzarella pearls, baby arugula, and chopped fresh basil.
Pour the vinaigrette over the salad and toss gently to combine. Divide between two containers for lunch.

Notes

For maximum crispness when prepping days in advance, place the baby arugula on top and toss just before eating.

Nutrition (per serving)

Calories: 569
Protein: 20.5 g
Carbohydrates: 57.9 g
Fat: 29.5 g
Fiber: 2.8 g
Sodium: 865 mg
Saturated Fat: 10.3 g
Sugar: 10.7 g
Cholesterol: 49 mg