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A twist on the classic, this Tortellini Caprese Salad is the pasta salad of the summer–and every season in between. Toss it together in 10 minutes and enjoy the fresh flavors of basil, tomatoes, cheesy tortellini and a delicious balsamic glaze. A perfect side but also hearty enough for a meal!
Table of Contents
- Why You Will Love This Tortellini Pasta Salad:
- Ingredients and Substitutions:
- How to make this Tortellini Caprese Salad:
- Chef’s Tips:
- What to serve this Tortellini Caprese Salad with:
- Tortellini Caprese Salad Recipe
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Tomato, basil and mozzarella–the absolute best combo there is. Don’t argue with me, I will win!
From Marinated Mozzarella Skewers, to Tomato Basil Pasta Salad and all the way to a Caprese Farro Salad–my love for it all runs deep. And one bite of this Tortellini Caprese Salad will have you in love too!
Why You Will Love This Tortellini Pasta Salad:
- It’s so simple to make! Once you cook the tortellini, it’s only a matter of tossing everything together. Minimal chopping–just the tomatoes, basil and spinach. That takes all of 5 minutes max! Gotta love a simple recipe!
- Ready in under 30 minutes. Tortellini cooks up in just a few minutes, much more quickly than many pastas out there. While it cooks, you can prep everything else and minimize any extra time.
- Incredibly fresh summer flavors. Fresh tomatoes from the garden? Basil too? If this tortellini pasta salad doesn’t scream fresh summer flavors, I am not sure what does! A perfect post farmer’s market dish to whip up.
- A pasta salad that fills you up as more than just a side dish. I love pasta salads as a side, but we have also eaten this tortellini caprese salad for dinner. A bit of crusty bread and a glass of wine and dinner on the patio is done! This Lemon Orzo Salad is another great option!
Ingredients and Substitutions:
- tortellini: We use cheese tortellini for this tortellini pasta salad. It pairs perfectly with this tortellini salad. Your favorite tortellini should work if you want to switch it up. Spinach ricotta tortellini is my next choice. If you have a favorite gluten free tortellini, you can use it to make the recipe gluten free. I am not aware of a good one, so leave a comment with your fave!
- tomatoes: I have used cherry or grape tomatoes. Both work well. Any small, poppable tomato will do!
- basil: fresh basil is the star of this tortellini caprese salad recipe so I really don’t suggest substituting it for dried. Did you know you can freeze basil to preserve it all year round?
- olive oil: just like the basil, the olive oil will really enhance the flavor of the pasta salad. A really nice olive oil will definitely make a difference, but don’t feel the need to go out and spend any extra cash. Use what you have and it will still be excellent.
- balsamic glaze: totally optional but if you have it, totally worth it. I make a balsamic maple glaze in another dish and its so so good. There are some amazing store bought options and you can find them right with the balsamic vinegar. Add the balsamic glaze as generously as you like!
- mozzarella pearls: fresh is key here as well. You don’t have to use the pearls. You can use any fresh mozzarella and just cut it down into bite sized pieces.
- garlic and Italian seasoning: great addition to the flavor. If you don’t have fresh garlic, add some garlic powder instead to taste. About 1/2 to 1 tsp should work.
How to make this Tortellini Caprese Salad:
- Cook the tortellini according to package. Once cooked strain and toss it with cold water several times.
- Add the chopped tomatoes, mozzarella, spinach, basil and garlic.
- Pour over the balsamic vinegar, olive oil, salt, pepper and italian seasoning and toss well to combine.
- Adjust seasoning to taste, add more olive oil if it seems a bit dry. Chill until ready to serve.
Chef’s Tips:
- Add extra olive oil when serving if the tortellini caprese salad has been sitting in the refrigerator for more than a couple of hours as the olive oil will be absorbed and can dry up the pasta a bit.
- Always toss this pasta salad just before serving to redistribute the olive oil that sets to the bottom. I like to do so after it has been sitting out for about 10 minutes so the oil can come to room temperature and liquify again.
- The balsamic glaze is optional in this tortellini salad, but a perfect addition when serving. Not only does it make the tortellini salad look gorgeous, but it adds a layer of flavor that is incomparable.
What to serve this Tortellini Caprese Salad with:
Is it too much to pair this with Mozzarella Stuffed Chicken? Yes, it probably is, but you will have many of the same ingredients so you can at least make it the next night.
If you are grilling out, some turkey burgers stuffed with sun-dried tomatoes would be excellent. Spinach Ricotta Chicken may work well too. And a salad kind of night could be a thing. Pair it with this Spring Green Salad and a fresh loaf of bread. A perfect meal!
Other Salad Recipes:
- Shaved Brussels Sprout Salad
- Chickpea Avocado Salad
- Summer Strawberry Quinoa Salad
- Cucumber Dill Feta Salad
- Blackberry Spinach Salad with Blackberry Thyme Infused Olive Oil
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5 from 64 votes
Tortellini Caprese Salad
By: Lorie Yarro
A twist on the classic, this Tortellini Caprese Salad is the pasta salad of the summer–and every season in between. Toss it together in 10 minutes and enjoy the fresh flavors of basil, tomatoes, cheesy tortellini and a delicious balsamic glaze. A perfect side but also hearty enough for a meal!
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Prep Time: 10 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 25 minutes minutes
Servings: 8
Ingredients
- 20 oz cheese tortellini, uncooked, approximately 5 cups uncooked
- 10 oz. cherry tomatoes, halved
- 8 oz. Mozzarella pearls
- 1 c chopped spinach
- 1/4 c chopped basil
- 1/2 c olive oil
- 2 T balsamic vinegar
- 3-4 garlic cloves, minced
- 3/4 tsp Italian seasoning
- 1/2 tsp salt and pepper
- Balsamic glaze, optional
Instructions
Cook tortellini according to instructions. Prep and chop all other ingredients and set aside.
When tortellini is cooked al dente, strain the water and then rinse with cool water for a few seconds to cool it slightly. Add the tortellini to a medium to large bowl. Add in the spinach, tomatoes, mozzarella, basil and garlic. Pour over the olive oil, balsamic vinegar and add the Italian seasoning, salt and pepper. Toss the salad well to combine.
Chill until ready to serve. When ready to serve, toss well to redistribute the olive oil that is on the bottom of the bowl. Add more olive oil if it seems too dry. Add a drizzle of balsamic glaze just before serving.
Store in the refrigerator in an airtight container for up to 5 days.
Video
Notes
- Add extra olive oil when serving if the tortellini caprese salad has been sitting in the refrigerator for more than a couple of hours as the olive oil will be absorbed and can dry up the pasta a bit.
- Always toss just before serving to redistribute the olive oil that sets to the bottom.
Nutrition
Calories: 391kcal, Carbohydrates: 34g, Protein: 16g, Fat: 26g, Saturated Fat: 6g, Cholesterol: 37mg, Sodium: 481mg, Potassium: 112mg, Fiber: 3g, Sugar: 4g, Vitamin A: 568IU, Vitamin C: 10mg, Calcium: 217mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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