Salade Caprese aux Tortellini | Tortellini Caprese Salad

Introduction

A pasta-caprese mashup with cheese tortellini, basil, tomatoes, mozzarella, feta, and a balsamic-olive oil dressing brightened with lemon.

Ingredients

• Cheese tortellini (cooked per package, chilled)
• 2 packages basil leaves
• 4 Roma tomatoes
• 1/2 cup cubed mozzarella
• 1/4 cup feta
• Olive oil
• Balsamic vinegar
• Generous salt
• 2 tsp lemon juice (zest if using fresh lemon)

Directions

1. Cook tortellini per package, rinse briefly, and chill.
2. Chop tomatoes; tear basil. In a large bowl, combine chilled tortellini, basil, tomatoes, mozzarella, and feta.
3. Drizzle with olive oil, balsamic vinegar, and lemon juice (plus zest if using). Season generously with salt; toss gently. Adjust acid/salt to taste. Serve chilled or at cool room temp.

Tips

• Chill tortellini to keep texture firm; dress lightly, then adjust.
• Add balsamic sparingly to avoid overpowering the basil; finish with extra salt if flavors seem muted.

Optional Additions

• Add cracked black pepper or a pinch of red pepper flakes for heat.
• Finish with a drizzle of good olive oil just before serving.