Kio’s Recipes

Caprese Pesto Tortellini Salad

Name: Caprese Pesto Tortellini Salad
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 10 oz Trader Joes Spinach Tortellini (about 2 cups, you can use any type of tortellini or choice or pasta); 3 ½ oz Wild Baby Arugula (or regular baby arugula, about 2.5-3 cups); 2 tbsp Hempseeds/Hemp Hearts; 1 cup Chopped Sun dried Tomatoes; 6 oz Galbani Fresh Marinated Mozzarella Cheese Balls (without the oil/marinade liquid, use more cheese balls if you like!); 1 oz Fresh Basil (about tightly packed ½ cup); 2 oz Fresh Baby Spinach (about tightly packed 1 cup); 2 mediam Garlic Clove (or 1 extra large); ¼ cup Parmigiano Reggiano (preferred freshly grated); 2 tbsp Pumpkin Seeds; ½ tsp Salt; ¼ tsp Black Pepper; 2 tbsp Extra Virgin Olive Oil; ¼ cup Cold Water; 1 tbsp Freshly Squeezed Lemon Juice (juice of ¼ large lemon); Balsamic Glaze (I like, Nonna Pias Nonna Pia'S Classic Balsamic Glaze)

3 servings

porciones

15 minutes

tiempo activo

17 minutes

tiempo total

Comenzar a Cocinar

Ingredientes

10 oz Trader Joes Spinach Tortellini (about 2 cups, you can use any type of tortellini or choice or pasta)

3 ½ oz Wild Baby Arugula (or regular baby arugula, about 2.5-3 cups)

2 tbsp Hempseeds/Hemp Hearts

1 cup Chopped Sun dried Tomatoes

6 oz Galbani Fresh Marinated Mozzarella Cheese Balls (without the oil/marinade liquid, use more cheese balls if you like!)

1 oz Fresh Basil (about tightly packed ½ cup)

2 oz Fresh Baby Spinach (about tightly packed 1 cup)

2 mediam Garlic Clove (or 1 extra large)

¼ cup Parmigiano Reggiano (preferred freshly grated)

2 tbsp Pumpkin Seeds

½ tsp Salt

¼ tsp Black Pepper

2 tbsp Extra Virgin Olive Oil

¼ cup Cold Water

1 tbsp Freshly Squeezed Lemon Juice (juice of ¼ large lemon)

Balsamic Glaze (I like, Nonna Pias Nonna Pia'S Classic Balsamic Glaze)

Instrucciones

Boil tortellini (or choice of pasta) as instructed on package. Leave it al dente. Once boiled, drain it and quickly rinse with cold water. Let it drain completely and come to room temperature.

While tortellini is cooling down, let's make pesto! Blend all the ingredients listed under "Spinach Pesto" to smooth consistency.

Place cooled down boiled/drained tortellini, chopped sun dried tomatoes, baby wild arugula, Marinated Mozzarella Cheese Balls (without oil/marinade) and hempseeds in a big wide bowl.

Pour pesto over the salad mix. Coat everything well with the pesto. Refrigerate it for an hour or so if you like it cold.

Serve it with drizzle of balsamic glaze and sprinkle of hempseeds!