Caprese Tortellini Salad

The sun-drenched aroma of fresh basil and ripe tomatoes fills the kitchen as you prepare a colorful Caprese Tortellini Salad. This vibrant dish combines the delightful textures of cheese tortellini, creamy mozzarella pearls, and crisp vegetables, and can be made in under 30 minutes. It’s the perfect dish for a summer picnic or a light lunch, bringing together the classic flavors of a Caprese salad in an interesting new way.

This recipe is ideal for anyone seeking a quick and fresh meal that impresses. Whether you’re planning a casual family dinner or a gathering with friends, this salad works perfectly as a main or side dish. Make it ahead of time and store in the fridge for up to five days, making your meal prep a breeze.

Why You’ll Love This Recipe

• The creamy texture of mozzarella pairs beautifully with the al dente tortellini.
• It’s a one-bowl recipe that minimizes cleanup.
• Fresh herbs elevate the dish with vibrant flavors.
• Perfectly chilled, it’s a refreshing option on hot days.

What You’ll Need

Gather the following ingredients to create this delicious salad.

For the Salad

• 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
• 3-4 garlic cloves, minced

For the Dressing

• 1/2 cup olive oil
• 2 tablespoons balsamic vinegar
• 3/4 teaspoon Italian seasoning
• 1/2 teaspoon salt and pepper

For Serving

• Balsamic glaze (optional)

Substitutions: Use whole wheat tortellini for added fiber.

Substitutions & Swaps

• Swap spinach for arugula for a peppery kick.
• Use pesto instead of basil for a deeper flavor.
• Replace balsamic vinegar with red wine vinegar for a different acidity.
• Omit garlic for a milder taste.

How to Make It

Start by preparing the tortellini and veggies.

1. Cook the tortellini
   Boil water in a pot and add the tortellini. Cook according to package instructions until al dente, typically 3-5 minutes.

2. Prep the ingredients
   While the tortellini cooks, chop the spinach, basil, and garlic, and halve the cherry tomatoes and set aside.

3. Cool the tortellini
   Once cooked, strain the tortellini and rinse under cold water for a few seconds to cool it slightly. Transfer the tortellini to a medium to large bowl.

4. Combine ingredients
   Add the spinach, tomatoes, mozzarella, basil, and garlic to the bowl with the tortellini.

5. Dress the salad
   Pour the olive oil and balsamic vinegar over the salad. Sprinkle in the Italian seasoning, salt, and pepper. Toss well to combine all ingredients.

6. Chill and serve
   Refrigerate until ready to serve. Before serving, toss again to redistribute the olive oil. Drizzle with balsamic glaze, if desired.

How to Store It

Fridge: Store up to 5 days in an airtight container.
Freezer: No, the texture may change.
Reheat: Not needed; serve chilled.

Tips for Best Results

• Ensure tortellini is al dente to maintain texture.
• Allow the salad to chill for at least 30 minutes for best flavor.
• Use fresh herbs for maximum aroma and taste.

Serving Suggestions

• Pair with grilled chicken for a hearty meal.
• Serve alongside crusty bread for a complete dinner.
• Enjoy at picnics or potlucks for an easy crowd-pleaser.