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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!
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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Tortellini Caprese Salad
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!
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.
Did you enjoy this recipe? Have a question?Leave a comment below!
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I made a dressing without the balsamic. I used lemon juice, vinegar, EVOO and some seasoned salt and garlic powder. I used spinach/ricotta tortellini from Trader Joe’s so didn’t add spinach. What really added flavor was adding marinated artichoke hearts with their juice (also from TJs). Oh, and chopped sweet red bell pepper. I just found the basil a bit overpowering and balsamic too sweet, so omitted them. To each her own!
That is one of my favorite tortellinis! Trader Joes for the win! And yes, make it your own 100%!!
Hi, can I make the dish the day before?
You absolutely can!! Let it sit out about 15-20 minutes before serving and toss it with an extra drizzle of olive oil. Enjoy!
When you have this as the main course do you serve it warm? I’m thinking of making it as described but serving right away while the pasta is warm. Have you done this?
Hi! You absolutely could serve it warm if preferred. The cheese may melt a touch but who doesn’t love that?!!!
Could leftovers be frozen?
Hi! I don’t officially recommend freezing this pasta salad, however it can be done as long as you don’t add the tomatoes. If you freeze, make sure it’s cooled completely before doing so. The texture will not be quite the same once thawed.
Is this best to make day of party or day before?
Hi! I have done both. I think as long as it has at least 4 hours ahead of a party to chill, it’s great. Overnight allows the flavors to really kick in. Let it sit out before serving for about 30 minutes and toss with an extra drizzle of olive oil and you should be good to go!
Hi I just use Sundried Tomatoes instead of fresh one ?
Hi! You could use them. It would certainly taste a bit different but I know readers have added them to the recipe and loved it. I have a friend with a tomato allergy that skips them all together and loves the recipe still as well!
Fed a crowd of appreciative foodies! I went easy on the garlic and shouldn’t have – I ended up tasting it and adding more. After the party I made a great leftover meal by adding spicy Italian sausage and canned artichokes. Yum!
Yes to all of this Sheryl!
I made this today for guests and they asked for the recipe. So quick and easy and delicious! Thanks so much for this recipe! It’s a keeper.
Love hearing this! One of our absolute FAVORITES!
I mostly followed the recipe with these exceptions: doubled the recipe since this was for a big bbq party, used larger tomatoes from my garden instead of cherry tomatoes, I couldn’t find pearl mozzarella balls so I used grape sized ones and cut them in half, and I added chopped sun dried tomatoes for some sweetness since I didn’t have the balsamic glaze. It was a HUGE hit and will become one of my regular dishes for a party!
Ohhh I wanna add sun dried tomatoes now!! Thanks for sharing!
Beautiful salad.
Thanks so much Barb!
We make this so often! Now people ask me to bring it 😍 I add all of the spice ingredients to a shaker bottle and pour them over a little while before serving. Huge hit!
Yay!!! This is the salad I’m asked to bring too. Glad it’s a hit for you as well!!!