Tortellini Caprese Salad (Printable)

Fresh Italian-inspired pasta salad with cherry tomatoes, mozzarella, and basil in balsamic dressing.

# What You Need:

→ Pasta

01 - 12 oz cheese tortellini, fresh or refrigerated

→ Vegetables & Herbs

02 - 1½ cups cherry tomatoes, halved
03 - 4 oz fresh mozzarella balls (bocconcini), halved
04 - ½ cup fresh basil leaves, torn

→ Dressing

05 - 3 tbsp extra-virgin olive oil
06 - 1½ tbsp balsamic glaze or balsamic vinegar
07 - 1 garlic clove, minced
08 - Salt and freshly ground black pepper, to taste

# How To Make It:

01 - Bring a large pot of salted water to a rolling boil. Add the tortellini and cook according to package directions until al dente. Drain well and rinse under cold running water to halt cooking and cool completely.
02 - In a large mixing bowl, combine the cooled tortellini, halved cherry tomatoes, halved bocconcini, and torn basil leaves.
03 - In a small bowl, whisk together the extra-virgin olive oil, balsamic glaze (or vinegar), minced garlic, salt, and pepper until well emulsified.
04 - Drizzle the dressing over the salad and toss gently until all ingredients are evenly coated. Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld.

# Expert Tips:

01 -
  • The balsamic glaze clings to every fold of tortellini and makes each bite taste like something you would order at a trattoria in Rome.
  • It comes together faster than delivery and uses ingredients you probably already have hanging around your kitchen.
  • It is the rare pasta salad that actually tastes better after sitting in the fridge, which means leftovers are a gift rather than a compromise.
02 -
  • Rinsing the tortellini under cold water is not optional here because residual heat will melt the mozzarella into a stringy mess.
  • If you use balsamic vinegar instead of glaze, add a tiny squeeze of honey to balance the sharpness and mimic that syrupy sweetness.
03 -
  • Let the tortellini drain face down in the colander for a few extra minutes because excess water will dilute your dressing and pool at the bottom of the bowl.
  • Use the best olive oil you own since there are so few ingredients and every single one is on display.

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