Description
This Caprese Tortellini Pasta Salad is a fresh and flavorful dish combining cheesy tortellini with juicy tomatoes, creamy mozzarella, fresh basil, and a tangy balsamic glaze. Perfect for a quick lunch or a light dinner, this salad can be served immediately or chilled for enhanced flavors.
Ingredients
Scale
Main Ingredients
- 1 (20 ounce) package refrigerated cheese tortellini
- 2 tablespoons olive oil (divided)
- Salt & pepper (to taste)
- 1 dry pint little tomatoes (grape, cherry, etc.) (halved)
- 12 ounces mozzarella balls (halved)
- 2 tablespoons chopped red onion (optional)
- Generous handful fresh basil (sliced/torn thin)
- Balsamic glaze (to taste)
Instructions
- Cook Tortellini: Boil a large, salted pot of water for the tortellini. Cook according to package directions, usually about 8-12 minutes until al dente.
- Prep Ingredients: While the tortellini cooks, halve the tomatoes and mozzarella balls, chop the red onion if using, and slice or tear the fresh basil leaves.
- Drain and Toss Tortellini: Once the tortellini is done, rinse it under cold water to stop the cooking and cool it down. Drain well for a few minutes, then place in a large bowl. Add 1 tablespoon of olive oil alongside salt and pepper to taste, and toss to coat everything evenly.
- Add Salad Components: Add the halved tomatoes, mozzarella, red onion, and basil leaves to the bowl with the tortellini.
- Finish with Dressing: Drizzle the remaining olive oil and balsamic glaze over the salad. Toss gently to combine all flavors. Adjust the balsamic glaze according to your personal preference—start with a little and add more if desired.
- Serve or Chill: You can serve the salad immediately or chill it for 30 minutes to allow the flavors to meld together before serving.
Notes
- Choose fresh, ripe tomatoes for the best flavor.
- Balsamic glaze can be bought or homemade by reducing balsamic vinegar until syrupy.
- The red onion is optional but adds a nice sharp contrast.
- For a vegan version, substitute cheese tortellini and mozzarella with plant-based alternatives.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
