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Tortelloni Caprese Pasta Salad

Tortelloni Caprese Pasta Salad

with Fresh Mozzarella & Creamy Pesto

10-MIN LUNCH
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What could be better than a caprese salad? One that has plump, savory, cheesy tortelloni in it! For this 10-minute vegetarian “anytime salad,” you’ll heat up tortelloni until tender, then toss it with juicy grape tomatoes, fresh mozzarella, and creamy, herbaceous basil pesto—easy-peasy nice and cheesy (just like us!).

Tags:NewVeggieSeasonalEasy Cleanup
Allergens:WheatEggsMilk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time10 minutes
Prep Time0 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

9 ounce

Tortelloni

(ContainsWheat, Eggs, Milk)

4 ounce

Grape Tomatoes

4 ounce

Fresh Mozzarella

(ContainsMilk)

4 tablespoon

Pesto

(ContainsMilk)

1.5 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories690 kcal
Fat40 g
Saturated Fat18 g
Carbohydrate67 g
Sugar20 g
Dietary Fiber5 g
Protein24 g
Cholesterol145 mg
Sodium1340 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Bowl
Plastic Wrap
Strainer
Paper Towel
Small Bowl
Instructions
Instructionsarrow up iconarrow up icon
1

• Place tortelloni and ½ cup water (1 cup for 4 servings) in a large, microwave-safe bowl. Cover tightly with plastic wrap; microwave for 2 minutes (3 minutes for 4 servings). Carefully shake bowl, keeping it covered, to toss tortelloni several times; microwave until pasta is tender, 2-4 minutes more. (No microwave? No problem! Bring a large pot of salted water to a boil. Once boiling, add tortelloni to pot. Reduce to a low simmer and cook until tender and floating to the top, 3-4 minutes).

2

• Drain tortelloni; rinse with cold water until cooled. Shake off excess water; pat dry with paper towels. Wash and dry bowl. Return tortelloni to same bowl.

3

• Wash and dry produce. Halve tomatoes. Dice mozzarella into ½-inch pieces.

4

• In a small bowl, combine pesto and sour cream; taste and season with salt and pepper.

5

• Add tomatoes, mozzarella, and creamy pesto to bowl with tortelloni. Stir to combine. Taste and season with salt and pepper.

6

• Divide pasta salad between bowls and serve.