Tortellini caprese salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 24 oz. of 3 or 5 cheese tortellinis...
16 oz. grilled chicken breast strips....
16 oz. of BelGioloso Mozzarella balls or a per-sliced log...
2 cups of halved cherry tomatoes...
1 cup and to 2 cups of basil pesto ....I use 1 cup and if need be I add more until I'm satisfied all is coated well..
1/3 cup parmigiana-reggiano cheese, grated...
Fresh basil for a garnish, I just tear the leaves on top of salad...
Balsamic vinegar, to taste...
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Directions: |
Directions:Cook toetellonis as per package directions, drain and put in a large bowl....
Cut the chicken strips not bite size pieces, if using mozzarella balls just be sure all are not stuck together or if using the log, cut into bite size pieces, add both chicken and mozzarella to the tortellinis...
Cut the cherry tomatoes in half, add to tortellinis, now add 1 cup of pesto sauce and mix gently but well, if you feel more pesto is needed, go ahead and add it by 1/4 cup at a time...
Now take the 1/3 cup of grated cheese and toss with pasta mixture, top with torn basil leaves and a light sprinkle of balsamic vinegar over the top of salad...
Enjoy!
You can cut this in half very easily and it's so good.
Keep your balsamic at a minimum....
People want more just have it on the table... |
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Number Of
Servings: |
Number Of
Servings:8 to 10 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: This can be served warm, right after preparing, room temperature or cold...
I prefer the room temperature the day of preparing the dish...
If any leftovers put in Tupperware, seal it and serve next day cold or room temperature...
Keeps for 4 to 5 days in fridge...
You can do entire salad without the chicken for a vegetarian salad.
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