Tortellini Caprese Salad Recipe

Introduction

This Tortellini Caprese Salad is a fresh and flavorful twist on a classic Italian favorite. Combining tender cheese tortellini with juicy cherry tomatoes, creamy mozzarella, and vibrant herbs, it’s perfect as a light lunch or a crowd-pleasing side dish.

Ingredients

• 20 oz cheese tortellini, uncooked (approximately 5 cups uncooked)
• 10 oz cherry tomatoes, halved
• 8 oz Mozzarella pearls
• 1 cup chopped spinach
• 1/4 cup chopped basil
• 1/2 cup olive oil
• 2 tablespoons balsamic vinegar
• 3-4 garlic cloves, minced
• 3/4 teaspoon Italian seasoning
• 1/2 teaspoon salt and pepper
• Balsamic glaze (optional)

Instructions

1. Step 1: Cook the tortellini according to the package instructions. While cooking, prep and chop the spinach, basil, and halve the cherry tomatoes. Set aside.
2. Step 2: When tortellini is cooked al dente, drain it and rinse briefly with cool water to stop the cooking and cool it down slightly. Transfer the tortellini to a medium or large bowl.
3. Step 3: Add the chopped spinach, cherry tomatoes, mozzarella pearls, basil, and minced garlic to the bowl with the tortellini.
4. Step 4: Pour in the olive oil and balsamic vinegar. Sprinkle the Italian seasoning, salt, and pepper over the salad. Toss everything well to combine evenly.
5. Step 5: Chill the salad until ready to serve. Before serving, toss again to redistribute any olive oil that may have settled. Add more olive oil if the salad seems dry.
6. Step 6: Optionally, drizzle balsamic glaze over the salad just before serving for extra flavor and presentation.

Tips & Variations

• Substitute fresh spinach with arugula for a peppery bite.
• Use sun-dried tomatoes instead of cherry tomatoes for a richer flavor.
• For extra protein, add cooked grilled chicken or chickpeas.
• Make it vegan by swapping mozzarella pearls for plant-based cheese.
• Use fresh garlic for the best flavor; adjust quantity to taste.

Storage

Store the salad in an airtight container in the refrigerator for up to 5 days. Before serving leftovers, toss well and add a little olive oil if the salad appears dry. This salad is best enjoyed chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, this salad can be made a few hours or even a day ahead. Just keep it refrigerated and toss well before serving to redistribute the dressing.

What if I can’t find mozzarella pearls?

You can use small mozzarella balls (bocconcini) and cut them into bite-sized pieces or cubed fresh mozzarella as a substitute.

Tortellini Caprese Salad Recipe

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4.5 from 124 reviews

A fresh and flavorful Tortellini Caprese Salad combining cheesy tortellini, juicy cherry tomatoes, mozzarella pearls, and fresh spinach and basil, all tossed in a zesty olive oil and balsamic vinegar dressing with Italian herbs. This chilled salad is perfect as a light lunch or a side dish.

• Author: Sienna
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 20 oz cheese tortellini, uncooked (approximately 5 cups uncooked)
• 10 oz cherry tomatoes, halved
• 8 oz mozzarella pearls
• 1 cup chopped spinach
• 1/4 cup chopped basil

Dressing and Seasoning

• 1/2 cup olive oil
• 2 tablespoons balsamic vinegar
• 3–4 garlic cloves, minced
• 3/4 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Balsamic glaze (optional, for drizzling)

Instructions

1. Cook the Tortellini: Bring a large pot of water to a boil and cook the cheese tortellini according to the package instructions until al dente. This usually takes about 7-9 minutes. Drain the tortellini and rinse briefly with cool water to stop the cooking process and cool the pasta slightly.
2. Prepare the Salad Ingredients: While the tortellini cooks, halve the cherry tomatoes, chop the spinach and basil, and mince the garlic cloves. Set all these ingredients aside ready for mixing.
3. Combine and Dress the Salad: In a medium to large mixing bowl, add the cooked tortellini, spinach, cherry tomatoes, mozzarella pearls, chopped basil, and minced garlic. Pour in the olive oil and balsamic vinegar, then sprinkle the Italian seasoning, salt, and black pepper over the top. Toss thoroughly to combine all ingredients well and evenly distribute the dressing.
4. Chill Before Serving: Place the salad in the refrigerator and chill until ready to serve. Just before serving, toss the salad again to redistribute any dressing that has settled at the bottom. Add more olive oil if the salad seems dry. Optionally, drizzle with balsamic glaze for a touch of sweetness and extra flavor.
5. Storage: Store any leftovers in an airtight container in the refrigerator. The salad will keep well for up to 5 days, making it a great make-ahead dish.

Notes

• For best results, use a good quality balsamic vinegar and olive oil to enhance the flavors.
• Adding the balsamic glaze is optional but provides a nice sweet-tart finish.
• This salad can be served as a side dish or a light main course.
• You can substitute fresh mozzarella pearls with bocconcini cheese if unavailable.
• Make sure to toss the salad well before serving to keep it evenly dressed and flavorful.

Keywords: tortellini salad, caprese salad, Italian salad, mozzarella salad, vegetarian salad, pasta salad, summer salad, easy salad recipe