Tortellini salad with spinach and mozzarella
Tortellini salad is a perfect combination of flavors inspired by Italian cuisine. Delicate, spinach-stuffed tortellini are wonderfully combined with juicy cherry tomatoes, creamy mozzarella and aromatic fresh basil leaves. The whole is complemented by black olives, which add a slightly dry note. Thick balsamic sauce emphasizes all the flavors, giving the salad a subtle sweetness and depth. Looking for creative tortellini salad ideas? Tortellini salad with spinach is a delicious option for a light lunch, dinner, or an impressive party snack.
The best tortellini salad recipe
Ingredients
- 250 g spinach tortellini
- 200 g cherry tomatoes
- 150 g mini mozzarella balls
- 2 handfuls of fresh basil leaves
- 50 g black olives
- 2 tablespoons thick balsamic sauce
Instructions
Boil the tortellini in a large amount of salted water, according to the instructions on the package. It is important not to overcook the dumplings; they should be al dente, i.e. slightly firm and springy. After cooking, drain and rinse with cold water to stop the cooking process and prevent them from sticking together. Then leave to cool slightly.
Thoroughly wash, dry and cut cherry tomatoes into halves or quarters, depending on size. Drain olives from marinade. Rinse basil leaves and pat dry with paper towels, do not cut them, so that they retain freshness and intense aroma. Drain mozzarella from marinade and if mini balls are larger, you can cut them in half.
Place the cooked and cooled tortellini on four pasta plates. Then add the chopped cherry tomatoes, olives, mini mozzarella balls and fresh basil. Mix gently so as not to damage the dumplings but to combine the ingredients well.
Finally, pour the thick balsamic sauce over the tortellini salad, preferably evenly so that each ingredient is lightly coated. You can add more or less sauce depending on your individual taste preferences. Garnish with an additional portion of basil leaves, which will emphasize its fresh, Italian character.
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