Tortellini Caprese Salad (Printable)

Tender tortellini tossed with fresh mozzarella, cherry tomatoes, and basil in a light balsamic dressing.

# What You'll 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 cheese tortellini and cook according to package directions until al dente. Drain well, then rinse under cold running water to stop the cooking process and cool the pasta 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, a pinch of salt, and several grinds of black pepper until well blended.
04 - Drizzle the dressing over the tortellini mixture and toss gently until all ingredients are evenly coated.
05 - Serve immediately at room temperature, or refrigerate for 30 minutes to allow the flavors to meld together before serving.

# Expert Advice:

01 -
  • It comes together in under twenty five minutes which makes it perfect for those evenings when cooking feels like a chore.
  • The combination of cold tortellini with juicy tomatoes and creamy mozzarella is basically summer in a bowl.
02 -
  • Rinsing the tortellini under cold water is not optional here because warm pasta will melt the mozzarella into a sad stretchy mess.
  • If you let the salad sit too long the tomatoes release liquid and the dressing gets watery so try to serve it within a couple hours of making it.
03 -
  • Let the garlic sit in the olive oil for ten minutes before whisking in the balsamic so it mellows and sweetens without losing its bite.
  • A final drizzle of balsamic glaze across the top of the bowl right before serving makes it look like something from a restaurant.

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