Ingredients
Scale
- 9 ounce package fresh cheese tortellini
- 1 cup cherry tomatoes, halved
- 4 ounces small mozzarella balls (ciliegene), halved
- 1/4 cup fresh basil, sliced
- 2 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- sea salt, to taste
- balsamic glaze, for drizzling
Instructions
- Bring a large pot of salted water to a boil. Cook the tortellini to al dente according to the package instructions. Drain and run them under cold water for 1-2 minutes until cooled.
- Place the tortellini, tomatoes, mozzarella, and basil in a large bowl. Add the extra virgin olive oil, balsamic vinegar, and a pinch of sea salt. Gently toss until combined.
- Drizzle the balsamic glaze over the top before serving. Serve cold and enjoy!
Notes
Cook the tortellini until al dente. You don’t want them to become soggy.
Nutritional Values (per serving) are approximates only.
Nutrition
- Serving Size: 1 side portion
- Calories: 310
- Sugar: 3.2 g
- Sodium: 619.5 mg
- Fat: 11.7 g
- Saturated Fat: 3.3 g
- Carbohydrates: 33.8 g
- Fiber: 2.2 g
- Protein: 18 g
- Cholesterol: 31.9 mg