Tortellini Caprese Salad (Print View)
Fresh Italian pasta salad with cheese tortellini, mozzarella, tomatoes, and basil in balsamic dressing.
# What You'll Need:
→ Pasta
01 - 12 oz cheese tortellini (fresh or refrigerated)
→ Vegetables & Herbs
02 - 1½ cups cherry tomatoes, halved
03 - 4 oz fresh mozzarella balls (bocconcini), halved
04 - ½ cup fresh basil leaves, torn
→ Dressing
05 - 3 tbsp extra-virgin olive oil
06 - 1½ tbsp balsamic glaze or balsamic vinegar
07 - 1 garlic clove, minced
08 - Salt and freshly ground black pepper, to taste
# How to Make:
01 - Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to package directions until al dente. Drain well and rinse under cold running water to halt cooking and cool the pasta completely.
02 - In a large mixing bowl, toss together the cooled tortellini, halved cherry tomatoes, halved bocconcini, and torn basil leaves.
03 - In a small bowl, whisk together the extra-virgin olive oil, balsamic glaze (or vinegar), minced garlic, salt, and freshly ground black pepper until emulsified.
04 - Drizzle the dressing evenly over the salad and toss gently to coat all ingredients without breaking the tortellini or mozzarella.
05 - Serve immediately at room temperature, or refrigerate for 30 minutes to allow the flavors to meld together before serving.
# Expert Suggestions:
01 -
- The contrast of warm, pillowy tortellini against cool tomatoes and silky mozzarella is the kind of thing that makes you close your eyes on the first bite.
- It doubles as a side dish for grilled chicken or stands proudly on its own as a light lunch without any fuss.
- You probably have most of the ingredients already sitting in your kitchen right now.
02 -
- Rinsing the tortellini under cold water is not optional here because leftover starch will make the dressing slide right off and leave you with a gummy, clumpy mess.
- If you salt the dressing before tasting the cheese, you will almost certainly oversalt it since bocconcini and tortellini filling are already seasoned.
03 -
- Using balsamic glaze instead of vinegar gives the salad a slightly thicker, more luxurious coating that clings to every crease of the tortellini.
- Swapping in a spoonful of pesto for half the olive oil transforms the entire flavor profile into something almost completely new while keeping the same effortless technique.