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Caprese Tortellini Salad

A delightful salad celebrating fresh flavors with cheese-filled tortellini, vibrant tomatoes, and aromatic basil, perfect for any gathering.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 1 pound tortellini (fresh or frozen, cheese-filled) Fresh or frozen tortellini works best.
  • 1 cup cherry tomatoes (halved) Feel free to mix colors!
  • 8 ounces fresh mozzarella balls Bocconcini work great.
  • 1/2 cup fresh basil Torn into pieces.
Dressings and Seasonings
  • 2 tablespoons olive oil Extra virgin for a richer flavor.
  • 2 tablespoons balsamic vinegar Adds depth and tanginess.
  • to taste Salt and pepper To taste.

Method
 

Cooking the Tortellini
  1. In a large pot of salted boiling water, add the tortellini and cook according to package instructions until al dente. Upon completion, drain and rinse under cold water to stop the cooking process.
Preparing the Salad Base
  1. In a large mixing bowl, combine the halved cherry tomatoes, mozzarella balls, and torn basil leaves.
Combining Ingredients
  1. Add the cooked tortellini to the bowl with the tomatoes and cheese, gently mixing to incorporate all the components.
Dressing the Salad
  1. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper to taste. Stir gently until all ingredients are evenly coated.
Resting the Salad
  1. Allow the salad to sit for about 10 minutes before serving, letting the flavors meld together beautifully.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. This dish can be enjoyed cold or at room temperature.