Protein Boost | Caesar-Dressed Tortellini Caprese Salad with Sausage Meat
Mini Bocconcini
Cooking time
10 minutes
Servings
2/4
Calories
950 /serving
Power up on proteins! Add sausage meat to your meal with our Protein Boost option. 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:
- 300g Canadian-raised mild Italian pork sausage meat
- 140g Cherry tomatoes
- 15ml Apple cider vinegar
- 45ml Caesar vinaigrette
- 350g Fresh three-cheese tortellini (contains lipase)
- 75g Mini bocconcini
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 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)
Large pan
Total Fat
38 g
Saturated Fat
11 g
Sodium
2190 mg
Total Carb
102 g
Sugars
13 g
Protein
53 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.
Cook the sausage meat
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the sausage meat* and cook, breaking up the meat, 6 to 8 min., until golden brown and cooked through.
Make the salad & serve
Halve the tomatoes. Quarter the bocconcini. To the pot of pasta, add the sausage meat, 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!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
