| Level: | Easy |
| Total: | 15 min |
| Active: | 5 min |
| Yield: | 6 to 8 servings |
Instructions
- Cook 1 pound cheese tortellini as the label directs; drain and rinse under cold water. Toss with 1 pint halved heirloom cherry tomatoes, 8 ounces pearl mozzarella balls, 1/2 cup chopped basil, 1/3 cup olive oil and 2 tablespoons white balsamic vinegar. Season with salt and pepper.
Reviews
Delicious and so easy… perfect for summer! I added some mango that we needed to use and also used regular balsamic vinegar because I did not have white.
Very tasty and easy. I did add some chopped salami and used some Olive Garden Italian dressing that I had on hand instead of the olive oil and vinegar called for in the recipe. Will definitely made again!
Super easy, very good
Delicious!! This is a go to recipe for me. The flavors are great, provides left overs and it is very quick to make.
I love this. One of my go to, easy weeknight meals
This is great!
Oh so quick and easy and so good! I added kalamanta olives as did another reviewer as I had them on hand. They added something nice to it, but it was great without them too!
This is like my perfect recipe- quick, easy, fresh, DELICIOUS. I used regular balsamic vinegar instead of white balsamic, and it worked just great. I will 100% make this again!
I made this for Fourth of July and it was a hit!! Very good. I did add a little garlic powder to the dressing.
Oh my! This is the yummiest pasta salad!! I added kalamata olives.