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- 18 ounces Three Bridges Triple Cheese Tortellini
- 15 ounces Three Bridges Heirloom Marinara Sauce
- 2 tablespoons fresh basil, chopped
- 1/4 cup red wine vinegar
- 2 tablespoons balsamic vinegar
- 2 tablespoons dijon mustard
- 1 cup extra virgin olive oil
- 2 cups cherry tomatoes, cut in halves
- 8 fresh mozzarella, 1/2" cubes
- kosher salt and fresh pepper, to taste
- Cook the Three Bridges Cheese Tortellini per the package instructions, drain, rinse with cold water, then drain well and toss in a bowl with the olive oil.
- In a mixing bowl, combine the Three Bridges Marinara, the chopped basil, vinegar, and mustard. Whisk ingredients together while adding, in a slow and steady stream, olive oil to sauce. Season with salt and pepper to taste.
- In a Bowl, coat the Triple Cheese Tortellini with the Tangy Tomato Basil Vinaigrette.
- Divide into 4 serving bowls or place the mixture on a serving platter.
- Garnish the top with the cherry tomatoes and fresh mozzarella cubes. Tear the basil leaves and sprinkle on top.
- Serve and enjoy!