Description
Fresh tortellini pasta salad with cherry tomatoes, mozzarella, basil, and homemade balsamic glaze. Perfect for potlucks, meal prep, or light dinners.
Ingredients
Scale
- 1 pound cheese tortellini (fresh or frozen)
- 2 cups cherry tomatoes, halved
- 8 ounces fresh mozzarella balls (ciliegine), halved
- 1/2 cup fresh basil leaves, torn
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup balsamic vinegar (for glaze)
- 2 tablespoons honey
Instructions
- 1. Cook tortellini according to package directions. Drain and rinse with cold water.
- 2. Make balsamic glaze by simmering balsamic vinegar and honey in a small saucepan for 8-12 minutes until reduced by half.
- 3. Halve cherry tomatoes and fresh mozzarella balls.
- 4. Tear basil leaves into bite-sized pieces.
- 5. Whisk together olive oil, red wine vinegar, salt, and pepper for dressing.
- 6. Combine cooled tortellini, tomatoes, mozzarella, and basil in a large bowl.
- 7. Toss with olive oil dressing and drizzle with balsamic glaze before serving.
Notes
Store leftovers in refrigerator for up to 3 days. Serve at room temperature for best flavor. Balsamic glaze can be made ahead and stored separately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-bake
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 12g
- Sodium: 580mg
- Fat: 18g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 16g