Caprese Tortellini Pasta Salad

There’s something about a big bowl of Caprese Tortellini Salad that instantly feels like summer on your table.

Picture plump cheese-filled tortellini tossed with juicy cherry tomatoes, ribbons of bright green basil, and glossy pearls of fresh mozzarella, all glistening under a drizzle of fragrant balsamic and olive oil.

It’s a revitalizing, feel-good pasta salad that comes together in about 20 minutes, making it perfect for busy weeknights, beginner cooks, and anyone who loves easy, satisfying meals.

I still remember racing home before a last-minute potluck, certain I didn’t have time to make anything decent.

This salad saved the day—minimal chopping, no stress, and everyone went back for seconds.

It shines at casual gatherings, easy lunches, and those nights when you’re craving something fresh but comforting.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers classic caprese flavors with a hearty, cheesy tortellini twist
• Comes together quickly, perfect for busy weeknights or last-minute guests
• Serves beautifully chilled, making it ideal for picnics, potlucks, and parties
• Easily customizable with added protein, extra veggies, or a spoonful of pesto
• Makes great leftovers, with flavors deepening as it chills in the fridge

Ingredients

• 18 oz cheese tortellini, refrigerated or frozen — cook just to al dente so it holds its shape
• 1 Tbsp kosher salt — to generously season the pasta water
• 1 cup cherry tomatoes, halved — use ripe, sweet tomatoes for best flavor
• 8 oz fresh mozzarella balls (ciliegine), halved — look for soft, milky mozzarella
• 1/3 cup fresh basil leaves, thinly sliced — add just before serving to keep color bright
• 3 Tbsp extra-virgin olive oil — choose a fruity, good-quality oil
• 2 Tbsp balsamic vinegar — a thicker, aged style gives deeper sweetness
• 1 tsp Dijon mustard — helps emulsify the dressing
• 1 small garlic clove, minced — use fresh garlic, not pre-minced in a jar
• 1/2 tsp kosher salt — to season the dressing and salad
• 1/4 tsp freshly ground black pepper — grind just before using for best aroma
• 1/4 tsp dried Italian seasoning (optional) — adds a subtle herbal note
• 1 Tbsp grated Parmesan cheese (optional), for topping — sprinkle right before serving

Step-by-Step Method

Boil the Tortellini

Bring a large pot of water to a rolling boil and add the kosher salt. Stir in the cheese tortellini and cook according to package directions until just al dente. Avoid overcooking so the pasta holds its shape.

Once cooked, drain in a colander and quickly rinse under cool water to stop the cooking.

Cool the Pasta

Transfer the drained tortellini to a large mixing bowl and spread it out in an even layer. Let it cool for 5–10 minutes so it’s just slightly warm, not hot.

This helps prevent the mozzarella from melting and keeps the dressing from soaking in too fast, which can make the pasta mushy.

Prep the Caprese Ingredients

Place the cherry tomatoes, mozzarella balls, and fresh basil on a cutting board. Halve the cherry tomatoes and ciliegine mozzarella, then thinly slice the basil into ribbons.

Work carefully with a sharp chef’s knife for clean cuts. Keep the basil separate for now so it stays fresh and doesn’t bruise too much.

Whisk the Dressing

In a small bowl, combine the extra-virgin olive oil, balsamic vinegar, Dijon mustard, and minced garlic.

Add kosher salt, freshly ground black pepper, and Italian seasoning if using. Whisk vigorously until the mixture looks thickened and unified. This emulsifies the dressing so it clings nicely to the tortellini and vegetables.

Toss the Salad

Add the halved tomatoes, mozzarella, and sliced basil to the cooled tortellini in the large mixing bowl. Pour the dressing evenly over the top.

Use a wooden spoon or spatula to gently toss everything together. Fold carefully so the tortellini doesn’t tear and the mozzarella and tomatoes stay intact.

Chill to Meld Flavors

Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container. Refrigerate for about 20 minutes to let the flavors marry and the pasta fully chill.

This resting time deepens the taste of the dressing. Avoid leaving it uncovered so it doesn’t dry out or absorb fridge odors.

Finish and Serve

Remove the salad from the refrigerator and give it a gentle toss. Taste and adjust the seasoning with extra salt or pepper if needed.

Sprinkle grated Parmesan cheese over the top, if using, for added richness. Serve the Caprese tortellini salad slightly chilled or at cool room temperature for best flavor.

Ingredient Swaps

• Use gluten-free cheese tortellini to make the salad gluten-free; whole-wheat tortellini works for a higher-fiber option.
• Swap fresh mozzarella balls for cubed block mozzarella, feta, or a plant-based mozzarella for a dairy-free version.
• If fresh basil is unavailable, use a smaller amount of dried basil or Italian seasoning.
• Replace balsamic vinegar with red wine vinegar plus a pinch of sugar, or lemon juice for a brighter, less sweet dressing.

You Must Know

• Doneness • If the tortellini skins look bloated or the seams are starting to split, pull them immediately and move to the colander; they should still have a light chew in the center when you bite one (about 6–7 minutes for most refrigerated brands) so they don’t fall apart in the salad.
• Avoid • To keep basil from turning black and sad, tuck it in closer to serving (within 15–20 minutes) instead of at the very start; contact with acidic dressing plus long chill time dulls both color and flavor.
• Troubleshoot • If the salad tastes flat after chilling, don’t just add more dressing; first add a small pinch of salt (about 1/8 teaspoon) and a 1–2 teaspoon splash of balsamic, then taste—cold mutes acidity and salt more than richness, so tiny boosts usually wake everything up.
• Scale • For a crowd, you can double everything straight up (36 ounces tortellini, etc.), but hold back about 1/4 of the dressing; add the rest only after chilling 20–30 minutes so you can judge if it’s saucy enough and avoid a soggy, oily bowl.
• Flavor Boost • For more “Caprese” depth, replace 1 tablespoon of the olive oil with pesto or stir in 1–2 tablespoons at the end; it intensifies basil aroma and adds a savory kick that stands out even after a full 20–30 minutes in the fridge.

Serving Tips

• Serve chilled in a shallow bowl, garnished with extra basil and a balsamic drizzle.
• Pair with grilled chicken or shrimp and crusty Italian bread for a complete meal.
• Present in a large platter for family-style serving at picnics or potlucks.
• Offer alongside a simple green salad and light white wine, like Pinot Grigio.
• Spoon into small cups or jars for individual party portions or buffet spreads.

Storage & Make-Ahead

Caprese tortellini salad keeps well in the fridge for 3–4 days in an airtight container.

It’s perfect to make a day ahead; just add fresh basil right before serving for best color and flavor.

This salad doesn’t freeze well—the tortellini and mozzarella turn mealy after thawing.

Reheating

For gentle reheating, warm small portions in the microwave at 50% power.

Or briefly in a low oven or skillet.

Add a drizzle of olive oil to prevent drying.

Tortellini in Italian Celebrations

Even before you taste it, a bubbling pot of tortellini can feel like the heartbeat of an Italian celebration—steam curling up, kitchen windows fogging, relatives leaning over to “just check” if it’s done.

When I was little, I knew a party was real only when the table disappeared under wide bowls of tortellini, pitchers of wine, and plates of tomatoes and mozzarella.

On holidays now, I love setting out a big platter of Caprese tortellini pasta salad beside the main dishes.

It’s cool, colorful, and invites everyone to reach in, family-style, just like my nonna’s table.

• Use a wide, shallow bowl
• Garnish with extra basil ribbons
• Serve slightly chilled, not cold
• Pair with crisp white wine
• Let guests help themselves

Final Thoughts

Give this Caprese Tortellini Salad a try and see how easily it can become a new weeknight favorite or potluck go-to.

Don’t hesitate to tweak it—add your favorite veggies, a bit of pesto, or extra protein to make it truly your own.

Frequently Asked Questions

Can I Make This Caprese Tortellini Salad Gluten-Free?

Yes, you can—just swap in your favorite gluten-free tortellini. I picture a sunlit kitchen, steam curling up, as I gently toss everything together, remembering the time I surprised a celiac friend with this.

What Wine Pairs Best With Caprese Tortellini Pasta Salad?

I’d pour a chilled Pinot Grigio or Vermentino; their citrusy brightness hugs the basil and balsamic. I remember sipping Pinot Grigio on a sunlit balcony—each bite and sip felt like an Italian summer evening.

How Can I Scale This Recipe for a Large Crowd?

I’d simply multiply every ingredient by your guest count divided by four; for 20 people, I use five batches. I toss in huge wooden bowls, like family reunions at my grandmother’s sunlit kitchen table.

Is This Recipe Suitable for Kids or Picky Eaters?

Yes, I find this really kid‑friendly—tender pasta, mild cheese, sweet tomatoes. When I serve it to little ones, I chop everything smaller, go light on garlic and vinegar, and watch even picky eaters quietly nibble away.

Can I Turn This Salad Into a Warm Main-Course Dish?

Yes, you can, and I often do on chilly evenings. I gently warm the tortellini, tomatoes, and mozzarella in a skillet, pour in the dressing, then serve it steaming with crusty bread.