Caprese Salad with Tortellini

The aroma of fresh basil and ripe cherry tomatoes fills the kitchen as you prepare a colorful and satisfying dish that brightens any meal. This Caprese Salad with Tortellini combines the delicious flavors of Italy and takes only about 20 minutes to prepare. It’s a delightful and refreshing salad that works perfectly as a side dish or a light main course.

This recipe is ideal for anyone looking to whip up a quick, yet impressive meal. It’s excellent for summer gatherings or weekday dinners and can be made ahead of time. Plus, it keeps well in the fridge, making it great for leftovers.

Why You’ll Love This Recipe

• The chewy texture of cheese tortellini contrasts beautifully with the freshness of spinach and tomatoes.
• The dish can be prepared in about 20 minutes, making it perfect for busy nights.
• Drizzling balsamic glaze just before serving elevates the flavor and presentation.
• It’s a colorful salad that will impress guests and brighten your table.

What You’ll Need

Here’s what you’ll need to make 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 c chopped spinach
• 1/4 c chopped basil
• 3-4 garlic cloves, minced

For the Dressing

• 1/2 c olive oil
• 2 T balsamic vinegar
• 3/4 tsp Italian seasoning
• 1/2 tsp salt
• 1/2 tsp pepper

For Serving

• Balsamic glaze (optional)

Note: Use any pasta shape if tortellini is unavailable.

Substitutions & Swaps

• Use spinach or arugula for greens.
• Substitute cherry tomatoes with chopped bell peppers.
• Replace mozzarella pearls with diced feta cheese.
• Use red wine vinegar in place of balsamic vinegar.

How to Make It

Follow these simple steps to create your salad:

Cook tortellini

Cook the tortellini according to the package instructions until al dente. This usually takes around 8-10 minutes.

Prep vegetables

While the tortellini cooks, prep and chop all other ingredients (spinach, tomatoes, mozzarella, basil, and garlic). Set them aside.

Rinse tortellini

Once the tortellini is cooked, strain the water and rinse with cool water for a few seconds. This helps cool it slightly.

Combine ingredients

Add the tortellini to a medium to large bowl. Mix in the spinach, tomatoes, mozzarella, basil, and garlic.

Dress the salad

Pour the olive oil and balsamic vinegar over the salad. Add the Italian seasoning, salt, and pepper. Toss everything well to combine.

Chill and serve

Refrigerate the salad until you’re ready to serve. Before serving, toss again to redistribute the olive oil. If it seems dry, drizzle with more olive oil and finish with a balsamic glaze.

How to Store It

Fridge: Store in an airtight container for up to 5 days.
Freezer: No, the salad doesn’t freeze well.
Reheat: This salad is best served cold; no reheating necessary.

Tips for Best Results

• Cook the tortellini just until al dente for the best texture.
• Rinse the tortellini in cold water to stop the cooking process.
• Toss the salad again before serving to ensure even dressing distribution.
• Add more fresh herbs for extra flavor and aroma.

Serving Suggestions

• Serve it at a summer barbecue alongside grilled meats.
• Pair with a light white wine for a refreshing lunch.
• Enjoy it as a picnic dish to share with friends and family.