Tri-Color Tortellini Caprese Salad


  1. Bring a large pot of salted water to a boil over high heat. Cook the tortellini according to the package instructions.
  2. When fully cooked, drain cooked tortellini, rinse with cold water, shake dry, and place in mixing bowl and toss with 2 tablespoons of olive oil. Allow to cool down to room temperature.
  3. Meanwhile, in a mixing bowl, combine the remaining ingredients. Season with salt and pepper.
  4. Toss tortellini with the vinaigrette. Divide into individual bowls and serve immediately.


  • 1 1/2 lbs. Roma® Tortellini, Tri-Color
  • 5 Tbsp. oil, olive
  • 1/2 cup tomato(es), cherry, halved
  • 3 Tbsp. basil, fresh, chopped
  • 1/4 Tbsp. parsley, finely chopped
  • 1/2 Tbsp. lemon juice
  • 1 cup mini mozzarella pearls
  • 1 tsp. red pepper, flakes
  • salt and pepper, to taste