Pasta salad is just the best. Make it like mom did and call it macaroni salad. Fancy it up and call it farfalle salad. Or combine a well-known Italian salad (Caprese) into your pasta salad and make Tortellini Caprese Salad. The point is, pasta is so versatile that salad options truly are limited only by your imagination.
Another great pasta salad is my chipotle ranch pasta salad recipe.
For ease of browsing, here are all of my pasta salad recipes in one place. Thanks for stopping by!
Pasta salad is just the best. Make it like mom did and call it macaroni salad. Fancy it up and call it farfalle salad. Or combine a well-known Italian salad (Caprese) into your pasta salad and make Tortellini Caprese Salad. The point is, pasta is so versatile that salad options truly are limited only by your imagination.
Today, the Tastemakers are helping Sabra® celebrate National Hummus Day by sharing light, easy recipes using hummus, either for a snack or for your Unofficial Meal. Even if it’s just something to snack on while you and your friends decide where to go out for dinner, incorporating Sabra into this tortellini Caprese salad ups the nutrition and flavor content with very little effort. Perfect! Plus, it is really easy to make. I made you a video so you can see how easy. See?
Sabra’s Basil Pesto Hummus is the perfect base for a Caprese salad, but don’t forget all the fantastic Sabra® flavors. All are really great, and my personal favorites are the Classic, Lemon Twist and Roasted Pine Nut.
And now, without further ado, celebrate both National Hummus Day and the Unofficial Meal with my light, delicious and oh-so-easy to make Tortellini Caprese Salad!
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Tortellini Caprese Salad
Light and easy and perfect for snacking or side-ing, this tortellini caprese salad is ready almost before you know it.
Tortellini Caprese Salad
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Ingredients
- 1 10 oz container Sabra Basil Pesto Hummus
- ½ cup water (more or less, depending on your taste)
- 2-3 Tablespoons extra virgin olive oil (optional)
- ¼ teaspoon kosher salt
- several grindings fresh black pepper
- ½ teaspoon Italian seasoning
- 1 pound cheese tortellini cooked to al dente, drained, tossed with 2 Tablespoons of olive oil and cooled
- 1 cup grape or cherry tomatoes halved or quartered (depending on size)
- 1/2-2/3 of a ball of fresh mozzarella cut into 1/2″ cubes
- 10-12 large basil leaves chiffonade (cut into ribbons)
Instructions
- In a medium bowl, combine the hummus, water and optional olive oil. Whisk well to make a relatively thin dressing.
- Whisk in the salt, pepper and Italian seasoning.
- Fold in the cooled pasta, tomatoes, fresh mozzarella, and basil.
- Taste and adjust seasonings as necessary.
- Refrigerate for 4 hours before serving. If the dressing gets too thick, fold in more water and/or olive oil, just a bit at a time, until the texture is to your liking.
- Best served within one day of making.
- Enjoy!
Did You Make Any Changes?
And there you have it. Simple, easy and delicious. A great combination!
I wish you a wonderful National Hummus Day and enjoyable meals and unofficial meals throughout the year!
Take care and have a lovely day.
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I may have missed National Hummus Day but there is NO way I am going to miss out on this recipe! DELISH!!
Simple and good–a great combo, friend Betsy! xoxo