20ozfresh spinach and cheese tortelliniFrozen can also be used
6.5ozgrape tomatoes, sliced
2cloves of garlic, minced
8fresh basil leaves, ribboned or torn
1TBSPextra virgin olive oil
1tspbalsamic vinegar
1/4tspkosher salt
Cracked black pepper, to taste
1-2TBSPbalsamic glaze or reduction (Optional)
Instructions
Cook the tortellini as per the package's directions. When done, drain and rinse under cool water; set aside.
Place the tomatoes, garlic, and basil into a large mixing bowl. (Leave some basil aside for garnish if desired.)
Add the olive oil, balsamic vinegar, salt, and pepper. Gently toss the tortellini until the salad is well mixed. Garnish the salad with some extra basil, and drizzle the salad with a balsamic glaze.
Serve the salad at room temperature or cold.
Notes
If you refrigerate the tortellini salad before serving, drizzle a little extra virgin olive oil and balsamic vinegar over it and give it another light toss to separate the sticky tortellini.