Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil and cook the tortellini for 3 to 5 minutes until al dente.
- Drain the pasta using a colander and rinse it with cold water to stop the cooking process.
- Drizzle the cooled tortellini with a small amount of olive oil and toss it gently to prevent sticking.
- Place the tortellini in a large mixing bowl and add the halved cherry tomatoes and mozzarella pearls.
- Add the thinly sliced fresh basil leaves to the bowl with the other ingredients.
- Drizzle the remaining olive oil and the balsamic vinegar over the salad components.
- Season the mixture with salt and freshly ground black pepper according to your preference.
- Use a wooden spoon to toss the salad gently until all ingredients are evenly coated.
- Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
Notes
Make sure to use fresh basil only as dried basil will not provide the same aroma or flavor for this dish.
To prevent a mushy texture be careful not to overcook the tortellini and ensure it stays al dente.
Allow the pasta to cool completely before adding the cheese to prevent the mozzarella from melting.
This salad can be stored in an airtight container in the refrigerator for up to 3 days.