🍅🧀 Tortellini Caprese Pasta Salad offers all the flavors of traditional caprese salad but with cheese tortellini to add a comfort food factor that everyone ADORES! Tossed in a light balsamic vinaigrette, it offers loads of flavor without being heavy. Even better, it’s so EASY, ready in 20 minutes, perfect for summer days, a quick work lunch, or as a family favorite dinner side dish!
Easy Tortellini Caprese Pasta Salad Recipe
Who doesn’t love a good caprese salad? My family and I will almost order it if it’s on a restaurant menu. And I’ve got many caprese recipe versions on my site, including my Balsamic Chicken Caprese Salad and Caprese Pesto Pasta Salad.
Here’s why this caprese tortellini pasta salad is a particular favorite:
- The salad offers all the traditional ingredients, including juicy cherry tomatoes, mozzarella cheese, and fresh basil. Then, I beef it up with cheese tortellini and a bit of fresh spinach to transform it into a hearty comfort food.
- The quick, whisk-together vinaigrette is light yet packed with flavor, enhancing the ingredients without weighing them down.
- A final drizzle of balsamic glaze is the pièce de résistance! Ever so slightly sweet, tangy, and the perfect finishing touch for this easy pasta salad recipe that’s naturally vegetarian.
It’s great for summer holidays like Memorial Day, 4th of July, Labor Day, pool parties, graduation parties, or casual backyard entertaining. It’s also a great, easy lunch that’s ready in 20 minutes or a great side for dinner!
This recipe is amazing and always a hit! Really good flavor and texture…thank you!
Elyse
Ingredients You’ll Need
- Tortellini: I use cheese tortellini, but any type of tortellini you like is fine. Or, omit the tortellini completely
- Extra virgin olive oil
- Garlic cloves
- Balsamic vinegar: Balsamic vinegar is vinegar made from unfermented grape juice, so as vinegars go, it’s slightly sweeter than other types of vinegars (red wine vinegar, apple cider vinegar, or just ‘regular’ white vinegar)
- Seasonings: Italian seasoning, onion powder, salt, and black pepper
- Cherry or grape tomatoes: Substitute heirloom tomatoes, Roma, hothouse, or whatever you like best
- Fresh mozzarella pearls (mozzarella balls)
- Fresh baby spinach and fresh basil: Arugula is great, most any “spring mix” will work, butter lettuce, chopped kale, there’s really no wrong lettuce here. I also love adding fresh mint if I have it on hand, in addition to the fresh basil
- Balsamic glaze: Store-bought balsamic is fine, or make my homemade balsamic reduction (or glaze)
Add protein!
I’m all about trying to increase protein when it’s easy and convenient. Adding leftover chicken, such as 20-Minute Perfect Baked Chicken, Grilled Lemon Chicken, shredded rotisserie chicken, or whatever you’ve got on hand, is what I would do.
I also have Balsamic Chicken Caprese Salad or Pesto Chicken Caprese Salad, both of which have chicken built into the recipe and are both wonderful.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How To Make Tortellini Caprese Pasta Salad
- Boil the tortellini in a large pot of water according to package instructions, rinse under cold water, drain, strain, and transfer to a large bowl.
- While the pasta is boiling, in a separate medium bowl, whisk together the olive oil, garlic, balsamic, Italian seasoning, onion powder, salt, and pepper. Set aside.
- To the large mixing bowl with the cooked tortellini, add the tomatoes, mozzarella, spinach, and basil.
- Drizzle with balsamic glaze, toss, and serve immediately. Or cover and chill the salad until you’re ready to serve it.
What to serve with tortellini caprese salad
Tortellini Caprese Pasta Salad
Equipment
- 1 Medium Bowl
Ingredients
- 14 ounces cheese tortellini, (or your favorite tortellini)
- ¼ cup extra virgin olive oil
- 2 garlic cloves, finely minced
- 2 tablespoons balsamic vinegar
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 16 ounces cherry tomatoes, halved if desired (grape tomatoes or other tomatoes may be substituted)
- 8 ounces mozzarella cheese pearls, drained if sold in liquid
- 1 cup fresh baby spinach, roughly chopped
- 3 to 4 tablespoons fresh basil, thinly sliced (chiffonade)
- Balsamic glaze, for drizzling as desired
Instructions
- Bring a large pot of salted water to a boil and cook tortellini according to package directions. Drain, rinse under cold water, and transfer to a large mixing bowl. While the tortellini are boiling, move on to the steps.
- To a medium bowl or large glass measuring cup, add the oil, garlic, balsamic vinegar, Italian seasoning, onion powder, salt, pepper, and whisk to combine. Taste the vinaigrette and make any necessary flavor tweaks, i.e. more salt, pepper, and you may want to consider a pinch of granulated sugar. I find it balances the overall flavor profile, but everyone's preferences vary. Set vinaigrette aside.
- To the large bowl with the cooked tortellini, add the tomatoes, mozzarella, spinach, basil, evenly drizzle with the vinaigrette, and toss to coat evenly. Taste and check for seasoning balance. Flavoring Tips – If it tastes at all flat or boring, it may need more salt (or pepper) so don't be afraid to add them. Add another splash of balsamic vinegar if it lacks acidity or a bit of 'bite'.
- Evenly drizzle balsamic glaze over the salad, as desired, if you plan to serve the salad right away. Please see Notes below for a link to my homemade recipe or for store bought links.
- Serve the salad immediately if desired. Or, cover, and refrigerate to chill for 30-60 minutes, or as desired. Then drizzle with balsamic glaze.
- Make-Ahead – You can make the salad up to 24 hours ahead of time. Don't drizzle with the final touch of balsamic glaze until you plan to serve it. Another tip is to not halve the tomatoes unless you really need to, if you plan to make it ahead of time. As the cut surfaces of the tomatoes are exposed to the vinaigrette, their natural juices will release and the salad will become a bit more watery.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Caprese Salad Recipes:
Balsamic Chicken Caprese Salad — Juicy chicken coated in balsamic, along with plump tomatoes, creamy mozzarella, and basil! Easy, healthy, ready in 15 minutes! The caprese salad you’ll make AGAIN and again!
Caprese Stuffed Chicken — Juicy chicken stuffed with sun-dried tomato pesto, gooey mozzarella cheese, and topped with fresh basil! EASY, ready in 30 minutes, loaded with FLAVOR, and a family dinner favorite!
Tomato, Basil, and Mozzarella Chicken – A healthier twist on chicken parmesan because there’s NO breaded chicken! Easy, ready in 20 minutes, and loaded with FLAVOR! A guaranteed hit that’ll be in your regular dinner rotation!
Pesto Chicken Caprese Salad — Homemade pesto coats every bite of JUICY chicken, tomatoes, and fresh mozzarella in this fun twist on caprese salad! EASY, ready in 20 minutes, and loaded with rich basil flavor!
Caprese Pesto Pasta Salad — Tender pasta, cherry tomatoes, and fresh mozzarella are coated in Parmesan cheese and DELICIOUS pesto sauce! EASY, ready in 15 minutes, and great for easy meals with planned leftovers or for parties because it feeds a crowd!
Tomato, Mozzarella, and Basil Quinoa Salad (GF) – Trying to keep meals healthier and lighter? Make this easy, refreshing, and satisfying salad!
Garden Fresh Tortellini Pasta Salad — Juicy tomatoes, cucumbers and corn with creamy avocado, basil and parmesan tossed in lemon vinaigrette with cheese tortellini! Healthy, easy, ready in 15 minutes!
This recipe is amazing and always a hit! Really good flavor and texture…thank you!
Thanks for the 5 star review, Elyse, and I’m glad it always turns out amazing and a hit!