Mix up your pasta salad routine with this delicious Tortellini Caprese Salad. Creamy tortellini is paired with fresh spinach, tomatoes, basil, parmesan cheese and toasted pine nuts in this salad. Topped with a zesty balsamic dressing, the salad is elevated, making it perfect for a budget-friendly weeknight meal or for spring and summer entertaining.
Course Main Course
Cuisine Mediterranean
Keyword Tortellini Salad
Prep Time 10 minutesminutes
Cook Time 5 minutesminutes
Total Time 15 minutesminutes
Servings 6servings
Calories
Author Eva Fry
Ingredients
1package frozen tortellinicooked
1shallot diced
1 1/2cupsgrape tomatoessliced in halves or thirds
2cupsO Organics organic baby spinachsliced
2tablespoonsfresh basil
Primo Taglio mozzarella
Lucerne Parmesan cheese shredded
1/4cupOpen Nature pine nutstoasted
Dressing
2tablespoonsextra virgin olive oil
1tablespoonbalsamic vinegar
1tablespoonDijon mustard
1teaspoonItalian seasoning
1/2teaspoonsalt
1/4teaspoonfreshly cracked black pepper
Instructions
Cook the tortellini according to package directions - 2 - 3 minutes in boiling water. Once cooked, drain and rinse with cold water.
Slice the tomatoes, spinach, and shallot, and cut the mozzarella cheese balls in half.
In a small skillet over medium heat, toast the pine nuts for 5-6 minutes, tossing often until golden and toasted.
In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, Italian seasoning, salt, and pepper until combined.
In a large bowl, combine the cooked tortellini pasta, tomatoes, basil, spinach, shallot, mozzarella, parmesan, and toasted pine nuts. Toss until combined. Drizzle with the dressing and stir to coat.
Place the tortellini salad on a serving platter and top with additional fresh basil and parmesan. Enjoy.