Ingredients
Equipment
Method
- Bring a large pot of well-salted water to a rolling boil and gently add the tortellini.
- Cook the tortellini according to the package directions until al dente, then drain in a colander.
- Rinse the tortellini under cool water to stop the cooking and let them drain well.
- In a large mixing bowl, combine halved cherry tomatoes, mozzarella balls, and Kalamata olives.
- Add the slightly cooled tortellini to the bowl and gently mix with a large spoon.
- In a small bowl or jar, combine the olive oil, balsamic vinegar, Italian seasoning, salt, and black pepper to make the dressing.
- Whisk or shake until well blended, then drizzle over the tortellini and vegetable mixture.
- Toss gently until evenly coated, tasting and adjusting the dressing as needed.
- Let the salad sit at room temperature for 20-30 minutes before serving to enhance the flavors.
Nutrition
Calories: 310kcalCarbohydrates: 43gProtein: 11gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 18mgSodium: 350mgPotassium: 250mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 20mgCalcium: 15mgIron: 6mg
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