This dinner was something that came to me actually as a “Meatless Monday” idea, since it is very filling and flavorful but technically is vegetarian too. When I threw it together I realized HOW QUICK it was to make, and in no way would you ever guess that with how tasty and beautiful it was.
The trick to making it so fast, is to start your water to cook your pasta immediately. Then, while the water is heating up, dice your veggies, herbs and cheese. By the time your pasta is done cooking, all you need to do is toss your fresh items in, season lightly, and voila! Dinner is served.
- 1 Package 5-Cheese Tortellini
- Balsamic Vinegar
- Extra Virgin Olive Oil
- 1 pint Cherry Tomatoes, halved
- 4 oz Mozzarella Cheese, diced
- 1/2 C Fresh Basil Chopped
- Garlic Powder
In a large saucepan, set your water to boil on the stove top for your tortellini.
Dice your cherry tomatoes, mozzarella cheese and basil while your water is heating.
Once your water is boiling, toss in your pasta and follow directions on your pasta package in regards to cook time. The pasta I used was fresh and found in the refrigerated aisle at the grocery store, and only needs 4 minutes to cook. A dried tortellini may take approx 8 minutes to cook. Strain then place the pasta back in the pot.
Toss in your cheese, tomatoes and basil. Drizzle with olive oil (about 2 Tablespoons). Sprinkle the balsamic, about 1 teaspoon (start with a little then add more if you feel like it needs it). Then, lightly dust with your garlic, salt and pepper, to-taste.
You can dish up and serve while still hot, or refrigerate and serve later chilled as a refreshing pasta salad.
X.O. – Abbey Co
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