Print
Caprese tortellini salad close-up

Caprese Tortellini Pasta Salad

This Caprese tortellini pasta salad recipe is easy, fresh, and bursting with summer flavors! Mozzarella balls, balsamic glaze, basil, and plenty of tomatoes make this dish a winner.

Course Side Dish
Cuisine American
Keyword Caprese tortellini pasta salad
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Author Natasha Bull

Ingredients

  • 1 (20 ounce) package refrigerated cheese tortellini
  • 2 tablespoons olive oil divided
  • Salt & pepper to taste
  • 1 dry pint little tomatoes (grape, cherry, etc.) halved
  • 12 ounces mozzarella balls halved
  • 2 tablespoons chopped red onion optional
  • Generous handful fresh basil sliced/torn thin
  • Balsamic glaze to taste

Instructions

  1. Boil a large, salted pot of water for the tortellini. Cook according to package directions.

  2. While the pasta cooks, prep your other ingredients.

  3. Once the tortellini is done, rinse it under cold water, drain it for a few minutes, then add it to a large bowl along with 1 tablespoon of the olive oil and some salt & pepper (I am generous with both). Toss.

  4. Add the tomatoes, mozzarella, onion (if using), and basil to the salad bowl.

  5. Add the remaining olive oil and balsamic glaze to the salad and toss. I don't list a quantity for the balsamic glaze because it really depends on your personal preferences. Taste and adjust as needed.

  6. You can chill the salad for 30 minutes prior to serving or dig in right away.

Recipe Notes