Cheese Tortellini Salad (Printable Version)
# What You'll Need:
→ Pasta
01 -
450 g frozen tri-color cheese tortellini
→ Vegetables
02 -
1 cup (about 140 g) whole pitted Kalamata olives
03 -
1 pint (about 300 g) sweet grape tomatoes
→ Cheese
04 -
225 g mozzarella, either fresh balls or cut into chunks
→ Dressing
05 -
Kosher salt to taste (about 2 teaspoons Diamond Crystal)
06 -
0.25 teaspoon crushed red pepper flakes
07 -
0.5 teaspoon ground black pepper
08 -
1 teaspoon granulated garlic
09 -
1 tablespoon finely chopped garlic
10 -
15 ml brine from Kalamata olives
11 -
60 ml neutral oil such as avocado
12 -
60 ml extra virgin olive oil
→ Herbs
13 -
A bunch of torn or chopped fresh basil leaves
# How to Make It:
01 -
Let the salad sit for just a bit. Dish it up at room temperature so the flavors come through.
02 -
Toss in the fresh basil right before you eat and give everything another gentle mix.
03 -
Grab your biggest bowl and throw in the drained tortellini, grape tomatoes, olives, mozzarella, both oils, olive brine, garlic (minced and granulated), black pepper, red pepper flakes, and a nice pinch of salt. Mix it all up carefully.
04 -
Pour the hot water off the tortellini, rinse really well under cold water, and shake off every last drop.
05 -
Pop the frozen tortellini into boiling water. Cook as the package says but let it go an extra minute past the al dente suggestion for best texture.
# Additional Tips:
01 -
Want bolder taste and smell? You can swap all the neutral oil for just extra virgin olive oil if you like.