Cheese Tortellini Salad (Print-Friendly Version)
# What You'll Need:
→ Herbs
01 -
Big pinch of fresh basil, roughly chopped or torn by hand
→ Dressing
02 -
60 ml avocado oil or another mild-flavored oil
03 -
60 ml good extra virgin olive oil
04 -
One tablespoon of chopped garlic
05 -
A splash (15 ml) of Kalamata olive juice
06 -
1/4 teaspoon crushed red pepper flakes
07 -
1 teaspoon garlic powder
08 -
1/2 teaspoon ground black pepper
09 -
Kosher salt, about 2 teaspoons or just enough for your taste
→ Cheese
10 -
225 g mozzarella balls, fresh or chopped mozzarella pieces
→ Vegetables
11 -
1 cup (roughly 140 g) whole, pitted Kalamata olives
12 -
A pint (300 g) of grape tomatoes, sweet and juicy
→ Pasta
13 -
450 grams frozen cheese tortellini, tri-colored
# Step-by-Step Directions:
01 -
Let your pasta salad hang out a few minutes. Dish it out at room temp when the flavors are at their best.
02 -
Toss in your basil leaves just before you eat. Give it another light mix so the herbs are all throughout.
03 -
Grab a big bowl. Combine those cooked tortellini, tomatoes, olives, mozzarella, both oils, brine, garlic (fresh and powdered), black pepper, red pepper, and salt. Mix it all gently so you don't smash anything.
04 -
After cooking, run the pasta under a cold tap until it cools off. Drain very well so it's not watery.
05 -
Pop your frozen tortellini into a pot of water that's boiling hard. Cook it one extra minute past the package's 'al dente' time to keep it soft but not mushy.
# Helpful Notes:
01 -
Want a richer taste and smell? You can swap out the neutral oil and use only the best olive oil you can find.