Tortellini Caprese Salad
Quick and fresh, this Tortellini Caprese Pasta Salad combines cheese tortellini, ripe tomatoes, mozzarella, basil, and a balsamic glaze for a vibrant meal or side—ready in just 25 minutes.
Equipment
- Large pot (for boiling tortellini)
- Colander
- Large mixing bowl
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Salad tongs or spoon for tossing
Ingredients
- 20 oz cheese tortellini uncooked (about 5 cups)
- 10 oz cherry or grape tomatoes halved
- 8 oz fresh mozzarella pearls or mozzarella ball, cubed
- 1 cup fresh spinach chopped
- 1/4 cup fresh basil chopped
- 1/2 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 3 –4 garlic cloves minced
- 3/4 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- Balsamic glaze for drizzling (optional)
Instructions
- Cook tortellini according to package directions until al dente. Drain and rinse under cold water.
- In a large bowl, combine tortellini, halved tomatoes, mozzarella, spinach, basil, and garlic.
- Pour in olive oil and balsamic vinegar. Sprinkle with Italian seasoning, salt, and pepper. Toss gently to coat.
- Chill for 10 minutes, if desired, to blend flavors.
- Before serving, toss again. Drizzle with balsamic glaze and adjust seasoning as needed. Serve immediately or store in the refrigerator up to 3 days.
Notes
For best flavor, use fresh basil and mozzarella.
Add more olive oil if salad seems dry after chilling.
Gluten-free tortellini and vegan mozzarella can be substituted as needed.
To prevent a watery salad, pat tomatoes and mozzarella dry before adding.