Ingredients
The following ingredients have 4 Servings
- 20 oz Cheese Tortellini (refrigerated (I used a mixture of green and regular colored))
- 1 C balsamic vinegar
- 1 C Ciliegine Mozzarella (small mozzarella balls)
- 1 C cherry tomatoes (more or less to your liking)
- 2 T freshly sliced basil
- Salt and pepper to taste
Instruction
- Prepare tortellini according to package instructions. Drain and rinse with cold water. Allow to sit for a few minutes to remove excess water.
- Meanwhile, place balsamic vinegar in small saucepan. Bring to a boil, reduce heat to a simmer. Continue to simmer until reduced by half. Allow to cool a few minutes.
- While pasta is cooking and vinegar is reducing, slice tomatoes and mozzarella in half.
- Place cooled tortellini in a large bowl. Add in mozzarella, tomatoes, basil, salt and pepper and half the balsamic reduction. Toss well to combine and coat.
- Garnish with a few additional ribbons of basil if desired and/or an additional drizzle of balsamic.
- If you have remaining balsamic reduction, serve it alongside the salad for those who like to go heavy on the balsamic (like me!).
