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–+ servings
tortellini with caprese flavors

Caprese Tortellini Pasta Salad

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Prep Time 15 minutes
Cook Time 7 minutes
Resting Time 20 minutes
Total Time 42 minutes
Course Salad
Cuisine Italian
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon or spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 plastic wrap or airtight container

Ingredients
  

  • 18 ounce cheese tortellini refrigerated or frozen
  • 1 tablespoon kosher salt for pasta water
  • 1 cup cherry tomatoes halved
  • 8 ounce fresh mozzarella balls ciliegine; halved
  • 1/3 cup fresh basil leaves thinly sliced
  • 3 tablespoon extra-virgin olive oil
  • 2 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 teaspoon dried Italian seasoning optional
  • 1 tablespoon grated Parmesan cheese optional; for topping

Instructions
 

  • Bring a large pot of water to a boil and season generously with 1 tablespoon kosher salt.
  • Add the cheese tortellini to the boiling water and cook according to package directions until just al dente.
  • Drain the tortellini in a colander and rinse briefly under cool water to stop the cooking and cool the pasta.
  • Spread the drained tortellini in a large mixing bowl and let cool for 5–10 minutes.
  • While the pasta cools, place cherry tomatoes, mozzarella balls, and basil on a cutting board and slice them as directed.
  • In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and Italian seasoning until emulsified.
  • Add the cooled tortellini, cherry tomatoes, mozzarella, and basil to the large mixing bowl.
  • Pour the dressing over the salad and gently toss with a wooden spoon or spatula until everything is evenly coated.
  • Cover the bowl with plastic wrap or transfer the salad to an airtight container.
  • Refrigerate the salad for about 20 minutes to allow the flavors to meld.
  • Before serving, toss the salad again, adjust seasoning with extra salt or pepper if needed, and sprinkle with grated Parmesan cheese if using.

Notes

For best flavor, avoid overcooking the tortellini so it stays firm and doesn’t break apart when tossed, and cool it slightly before mixing so the mozzarella doesn’t melt. Use high-quality extra-virgin olive oil and a good balsamic vinegar, as they strongly influence the taste of this simple dish. If making ahead, add the fresh basil close to serving so it stays bright and fragrant, and taste the salad again after chilling because cold dishes often need a small extra pinch of salt or splash of vinegar. You can easily customize by adding grilled chicken for protein, extra veggies like arugula or spinach for freshness, or a spoonful of pesto in the dressing for a deeper basil flavor.
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