Caprese Tortellini Salad

I've made tortellini salad before; it's a very quick and easy way to make a substantial summer salad meal. My basil is about to run seriously to seed, and with cooler nights becoming common, the tomatoes are on their last hurrah. A Caprese inspired salad seemed the obvious choice.I added some beans and onions because I had them, and I thought it needed a bit more in the way of vegetables.

I used my favourite salad tomato cross that showed up a few years ago in the garden (I mention it here) which starts early and keeps going all season, making nice little tomatoes with the flavour expected from a larger beefsteak type. But your favourite cherry tomato, or a mix of colourful varieties would be a good choice.

6 to 8 servings
30 minutes prep time

Make the Dressing:
1 clove of garlic
1/4 cup olive oil
1/4 cup balsamic vinegar

salt & freshly ground black pepper to taste

Peel and finely mince the garlic. Whisk it in a salad bowl with the oil, vinegar, salt, and pepper. 

Make the Salad:
450 grams (1 pound) cheese tortellini
2 cups chopped green beans
1/2 cup chopped sweet onion
1/4 to 1 cup loosely packed basil leaves, chopped
450 grams (1 pound) cherry or small salad tomatoes
200 grams (1/2 pound) mozzarella cheese

Cook the cheese tortellini according to the directions; mine was to be boiled in salted water for 20 to 25 minutes.

Meanwhile, wash, trim, and chop the beans. Add them to the tortellini when it has 5 to 7 minutes more to cook. Peel and chop the onion. Wash, pick over, and finely shred the basil. Add them to the bowl of salad dressing. Wash and core (if necessary) the tomatoes, and cut them in halves or quarters depending on their size. Add them to the salad. Cut the mozzerella into cubes (or if you get bocconcini, into halves or quarters). Add it to the salad.

When the tortellini and beans are cooked, rinse them in cold running water until they are completely cool. Drain them very thoroughly. Add them to the salad and mix well. 

Posted in: Ontario Food