Caprese Tortellini Salad with Burrata
A fresh, vibrant pasta salad featuring cheese tortellini, peppery arugula, juicy cherry tomatoes, creamy burrata, and a sweet-tangy balsamic honey dressing.
Ingredients
- 18 oz cheese tortellini cooked and cooled
- 2 cups cherry tomatoes halved
- 1-2 cups arugula
- 1 ball burrata cheese torn or split on top
- ¼ cup fresh basil thinly sliced half for salad, half for garnish
Balsamic Honey Dressing:
- ¼ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon minced garlic
- Salt & freshly cracked black pepper to taste
To Finish:
- Balsamic glaze
- Extra virgin olive oil optional
- Fresh cracked black pepper
Instructions
- Cook tortellini according to package directions. Drain and rinse under cold water to cool; set aside.
- In a large bowl, combine cooled tortellini, cherry tomatoes, arugula, and half the sliced basil.
- Whisk together olive oil, balsamic vinegar, honey, minced garlic, salt, and pepper until well combined.
- Pour dressing over the salad and toss gently to coat everything evenly.
- Transfer salad to a serving platter or bowl. Tear burrata over the top.
- Drizzle balsamic glaze and a little extra olive oil over the salad.
- Garnish with remaining basil and fresh cracked black pepper. Serve immediately.
Notes
- Don't overcook tortellini! Overcooked tortellini will become mushy and fall apart. Let boil just for a few minutes then drain and rinse with cool water.
- To make gluten-free, use gluten-free tortellini or substitute with gluten-free pasta.
- Nutritional Information is an estimate only and will vary according to ingredients and amounts used.
Nutrition
Calories: 391kcalCarbohydrates: 34gProtein: 16gFat: 26gSaturated Fat: 6gCholesterol: 37mgSodium: 481mgFiber: 3gSugar: 4g
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