Serve as a side or main course for a picnic. Fresh ingredients really make this fantastic!
2 16oz bags of cheese tortellini (cooked & tossed w/ canola oil while they cooled to prevent sticking)
1 can black olives- halved
1 pint cherry tomatoes-halved
2 8oz bricks of Mozzarella- cubed
a few pinches of kosher sea salt
fresh ground pepper
½ cup (more or less to taste) of italian dressing or Olive Oil & a Splash Of Red Wine Vinegar would work
*Fresh basil chiffonade
No nutrition information available
Cook tortellini (til floating), drain and let cool. Toss in Canola oil to prevent sticking.
In a large bowl, add all ingredients to the cooked tortellini. Add dressing and salt/pepper last to taste. Just before serving, add fresh baby spinach leaves by the handful. Toss until well blended. Scatter basil chiffonade on the top of the salad before serving.