Ingredients

The following ingredients have 7 Servings
  • 1 (20 ounce) package refrigerated cheese tortellini
  • 2 tablespoons olive oil (divided)
  • Salt & pepper (to taste)
  • 1 dry pint little tomatoes (grape, cherry, etc.) (halved)
  • 12 ounces mozzarella balls (halved)
  • 2 tablespoons chopped red onion (optional)
  • Generous handful fresh basil (sliced/torn thin)
  • Balsamic glaze (to taste)

Instruction

  • Boil a large, salted pot of water for the tortellini. Cook according to package directions.
  • While the pasta cooks, prep your other ingredients.
  • Once the tortellini is done, rinse it under cold water, drain it for a few minutes, then add it to a large bowl along with 1 tablespoon of the olive oil and some salt & pepper (I am generous with both). Toss.
  • Add the tomatoes, mozzarella, onion (if using), and basil to the salad bowl.
  • Add the remaining olive oil and balsamic glaze to the salad and toss. I don't list a quantity for the balsamic glaze because it really depends on your personal preferences. Taste and adjust as needed.
  • You can chill the salad for 30 minutes prior to serving or dig in right away.