Caprese Pasta Salad

• servings: 10 servings
• active time: 20 minutes
• total time: 24 minutes

Ingredients

20 oz. refrigerated mozzarella tortellini (or 5-cheese)

2 cups cherry tomatoes (halved)

8 oz. sun-dried tomatoes (roughly chopped. Oil reserved)

8 oz. mozzarella pearls (about 1 ¼ cups)

⅓ cup red onions (finely diced)

⅓ cup Parmesan cheese (grated)

¼ cup packed fresh basil leaves

Balsamic glaze (to drizzle on top)

¾ cup extra virgin olive oil

⅓ cup balsamic vinegar

2 tablespoons honey

3 teaspoons Dijon mustard

2 teaspoons lemon juice

3 cloves garlic (minced)

2 tablespoons Parmesan cheese (grated)

1 teaspoon Italian seasoning

¾ teaspoon salt

Directions

Transfer the oil from the sundried tomatoes to a small bowl. Drain the mozzarella pearls if they’re packed in water and add them to the oil. Stir to combine. Refrigerate until ready to use.

Combine the dressing ingredients in a mini food processor or in a jar with a lid. Blend/shake well to combine and emulsify. Cover and refrigerate.

Boil tortellini according to package instructions, do not overcook. Drain well and transfer to a large bowl.

Add ½ cup dressing to the warm tortellini and use a silicone spatula to gently toss to combine. Let cool for 10 minutes.

Spoon the mozzarella pearls over the tortellini, discarding excess oil on the bottom of the bowl. Add the tomatoes, onions, parmesan, and up to ½ cup more dressing. Gently stir to combine.

Refrigerate for 2-3 hours. (You may also serve right away if needed.)

Prior to serving: Drizzle with remaining dressing if desired and toss to coat. Slice the basil into thin slivers and sprinkle it over the salad. Drizzle with balsamic glaze and serve!

Nutrition

• Calories: 484 kcal
• Total Fat: 28 g
• Saturated Fat: 6 g
• Unsaturated Fat: 14 g
• Cholesterol: 33 mg
• Sodium: 559 mg
• Total Carbohydrate: 45 g
• Dietary Fiber: 5 g
• Total Sugars: 16 g
• Protein: 18 g