Name: Tortellini Caprese Salad
Prep time: 10 min
Total time: 10 min
Yield: 6
Cuisine: American/Italian
Ingredients: 1 10 oz container Sabra Basil Pesto Hummus; 1/2 cup water, (more or less, depending on your taste); 2-3 Tablespoons extra virgin olive oil, (optional); 1/4 teaspoon kosher salt; several grindings fresh black pepper; 1/2 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)

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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

Yield: 6 -8 servings

Prep Time: 10 minutes

Total Time: 10 minutes

This tortellini caprese salad combines the fresh tomato, mozzarella and basil flavors of a traditional caprese into a tortellini salad. Using Sabra Basil Pesto Hummus as the base makes the dressing a snap to make.

Ingredients

1 10 oz container Sabra Basil Pesto Hummus
1/2 cup water, (more or less, depending on your taste)
2-3 Tablespoons extra virgin olive oil, (optional)
1/4 teaspoon kosher salt
several grindings fresh black pepper
1/2 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!