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Caprese Tortellini Pasta Salad Recipe

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This Caprese Tortellini Pasta Salad combines all the flavors of a traditional Caprese salad—mozzarella, tomatoes, and fresh basil—with tender cheese tortellini tossed in a zesty balsamic glaze. It’s quick, easy, and perfect for summer gatherings, BBQs, or a light lunch.

Ingredients

Scale
  • 1 (20 oz) package cheese tortellini (fresh or frozen)
  • 1 ½ cups cherry or grape tomatoes, halved
  • 1 cup mozzarella balls (bocconcini or ciliegine), halved if large
  • ½ cup fresh basil leaves, torn or sliced
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic glaze (plus extra for drizzling)
  • Salt and black pepper, to taste
  • 1 teaspoon garlic powder (optional)
  • ¼ cup grated Parmesan cheese (optional)

Instructions

  • Cook the Tortellini:

    • Bring a large pot of salted water to a boil and cook the tortellini according to package instructions.
    • Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.

  • Assemble the Salad:

    • In a large bowl, combine the cooled tortellini, cherry tomatoes, mozzarella balls, and fresh basil.

  • Make the Dressing:

    • Drizzle olive oil and balsamic glaze over the pasta mixture.
    • Season with salt, pepper, and garlic powder (if using). Toss everything gently to combine without breaking the tortellini.

  • Chill and Serve:

    • Refrigerate for at least 30 minutes before serving to let the flavors meld together.
    • Garnish with extra basil, a drizzle of balsamic glaze, and a sprinkle of Parmesan cheese before serving.

Notes

  • Add cooked, diced chicken or sliced grilled steak for extra protein.
  • Swap balsamic glaze for a light vinaigrette for a different flavor profile.
  • Store leftovers in the refrigerator for up to 3 days.

Find it online: https://ukfinda.com/caprese-tortellini-pasta-salad-recipe/