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.
1poundcheese tortellini, cooked to al dente, drained, tossed with 2 Tablespoons of olive oil and cooled
1cupgrape or cherry tomatoes, halved or quartered (depending on size)
1/2-2/3of a ball of fresh mozzarella, cut into 1/2" cubes
10-12large 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.