Caprese Cheese Tortellini Pasta Salad

I’m always looking for portable and delicious recipes I can take to work for lunch.  This recipe is so simple I debated even posting it  and my measurements are just a place to start; you can use whatever combination of basil/olive oil/garlic/lemon juice/balsamic vinegar that you like! This pasta salad will get tastier as it sits in the fridge for a few hours or overnight and is perfect for lunch leftovers the next day.  You could serve it on a bed of spinach or lettuce  if you wanted to up the greens. I think it would also be great with roasted tomatoes like my Roasted Tomato Feta Salad recipe.

What to buy:

  • 20 ounces of cheese tortellini (found in the fresh/chilled pasta section of your grocery), prepared according to package directions
  • 16 ounces mozzarella balls, marinated or plain
  • one pint cherry tomatoes
  • 20-30 fresh basil leaves
  • 1/2 cup olive oil
  • 2 cloves garlic, minced
  • juice from 1/2 lemon
  • salt and pepper, to taste

What to do:

  • combine mozzarella balls, tomatoes and basil
  • whisk olive oil, garlic, lemon, salt and pepper and pour over mozzarella mixture
  • toss in warm or room temperature pasta and toss to combine

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