Caesar-Dressed Tortellini Caprese Salad
with Mini Bocconcini
Cooking time
10 minutes
Servings
2/4
Calories
770 /serving
The best salads in one! For pasta, there’s fresh tortellini stuffed with a trio of cheeses and cooked to chewy-soft. For Caprese colour, 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:
- 140g Cherry tomatoes
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 45ml Caesar vinaigrette
- 15ml Apple cider vinegar
- 350g Fresh three-cheese tortellini (contains lipase)
- 50g 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:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
30 g
Saturated Fat
8 g
Sodium
1080 mg
Total Carb
95 g
Sugars
11 g
Protein
25 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, bocconcini, baby greens, vinegar, vinaigrette, remaining spices and S&P; stir well.
- 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!
