Description
This refreshing Tortellini Caprese Salad combines tender cheese tortellini with juicy cherry tomatoes, creamy mozzarella pearls, fresh spinach, and fragrant basil. Tossed in a flavorful dressing of extra virgin olive oil, balsamic vinegar, garlic, and Italian seasoning, this dish is perfect as a light lunch or a vibrant side salad. Ready in just 25 minutes and served chilled, it’s a colorful, easy-to-make Italian-inspired recipe that your whole family will enjoy.
Ingredients
Pasta
- 20 oz cheese tortellini, uncooked (approximately 5 cups uncooked)
Vegetables & Cheese
- 10 oz cherry tomatoes, halved
- 8 oz Mozzarella pearls
- 1 cup chopped spinach
- ¼ – ½ cup chopped basil
Dressing
- ½ cup extra virgin olive oil
- 2 Tbsp balsamic vinegar
- 3-4 garlic cloves, minced
- ¾ tsp Italian seasoning
- ½ tsp salt
- ½ tsp pepper
- Balsamic glaze (optional)
Instructions
- Cook tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions until al dente, typically around 3-5 minutes. Drain the tortellini and rinse briefly under cool running water to stop the cooking process and cool the pasta slightly.
- Prepare salad ingredients: While the tortellini is cooking, halve the cherry tomatoes, chop the spinach and basil, and mince the garlic cloves. Set all aside.
- Combine salad: Transfer the cooled tortellini to a medium to large mixing bowl. Add the cherry tomatoes, mozzarella pearls, chopped spinach, chopped basil, and minced garlic. Pour in the extra virgin olive oil and balsamic vinegar, then sprinkle the Italian seasoning, salt, and pepper over the top. Toss everything thoroughly to ensure all ingredients are well coated and combined.
- Chill the salad: Place the bowl in the refrigerator and chill the salad for at least 15 minutes or until ready to serve. Chilling allows the flavors to meld together beautifully.
- Serve and garnish: Before serving, toss the salad again to redistribute any olive oil that may have settled at the bottom. Add additional olive oil if the salad seems dry. Drizzle balsamic glaze over the top if desired for extra flavor and presentation.
- Store leftovers: Keep the salad refrigerated in an airtight container for up to 5 days. Stir well before serving leftovers to refresh the flavors and texture.
Notes
- Use cheese tortellini for the best flavor, but you can substitute with spinach or meat tortellini if preferred.
- Make sure not to overcook the tortellini to maintain a firm, tender texture in the salad.
- The balsamic glaze is optional but adds a nice sweet tang and beautiful presentation.
- This salad can be made a few hours ahead and stored in the fridge, making it perfect for meal prep.
- For vegan variation, substitute mozzarella pearls with vegan cheese or omit entirely.
