Caesar-Dressed Tortellini Caprese Salad
with Mini Bocconcini
Cooking time
10 minutes
Servings
2/4
Calories
800 /serving
Think all the best salads in one! For the pasta, there’s fresh tortellini stuffed with a trio of cheeses and cooked to chewy-soft. For some Caprese colour, there are cherry tomatoes, little pillows of bocconcini and baby greens. And for a thick, creamy, garlicky dressing, it’s almighty Caesar, all the way.
We will send you:
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 140g Cherry tomatoes
- 15ml Apple cider vinegar
- 45ml Caesar vinaigrette
- 350g Fresh three-cheese tortellini (contains lipase)
- 75g Mini bocconcini
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Eggs, Milk, Mustard, Sulphites, Wheat
You will need:
Oil
Medium pot
Strainer
Salt & pepper (S&P)
Total Fat
34 g
Saturated Fat
10 g
Sodium
1070 mg
Total Carb
99 g
Sugars
12 g
Protein
28 g
Fibre
6 g
Preparation
Boil the pasta
Bring a medium pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, stirring occasionally, 4 to 6 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking. Return to the pot and drizzle with oil; season with ½ the spices and S&P.
Make the salad & serve
Halve the tomatoes. Quarter the bocconcini. To the pot of pasta, add the tomatoes, cheese, baby greens, vinegar, vinaigrette, remaining spices and S&P. If the sauce seems dry, gradually add the reserved cooking water until you achieve your desired consistency. Divide the salad between your bowls. Bon appétit!
