Introduction
Tortellini Caprese Salad is a vibrant, satisfying dish that brings together the rich creaminess of cheese-filled tortellini with the bright freshness of cherry tomatoes, mozzarella, and basil. Inspired by the beloved Italian Caprese salad, this version adds pasta to make it heartier, perfect for summer gatherings, weekday lunches, or light dinners. It's easy to prepare, and with every bite, you’ll get a beautiful balance of sweet, savory, and tangy. A fun fact? “Caprese” comes from the Isle of Capri, where this colorfully patriotic salad was born to mirror the Italian flag.
Pro Tip
After cooking the tortellini, toss it with a drizzle of olive oil and let it cool before adding other ingredients. This keeps the pasta from sticking together and helps absorb the vinaigrette better.
Serving Suggestions
- Serve it cold as a refreshing side at summer barbecues or picnics.
- Pair it with grilled chicken, shrimp, or steak for a more filling dinner.
- Enjoy as a meatless main course with crusty garlic bread and a chilled glass of white wine.
Variations
- Gluten-Free: Use gluten-free tortellini or swap with gluten-free penne for similar results.
- Dairy-Free: Use dairy-free cheese alternatives and a balsamic vinaigrette without dairy.
- Greek-Inspired: Replace mozzarella with feta and add kalamata olives and cucumbers.
- Pesto Upgrade: Mix in a few tablespoons of pesto instead of vinaigrette for a herbaceous twist.
Equipment Needed
- Large pot: To boil the tortellini until just tender.
- Colander: Essential for draining and rinsing the cooked pasta.
- Mixing bowl: To combine all salad components evenly.
- Sharp knife: For slicing tomatoes and chopping fresh basil.
- Wooden spoon or spatula: To gently mix without breaking the delicate ingredients.
Tips for Success
- Do not overcook the tortellini—al dente is key to avoid a mushy texture.
- Let the pasta cool fully before combining with cheese and tomatoes to prevent melting.
- Use fresh basil only; dried won’t give the same aroma or flavor.
- Make the salad ahead of time and refrigerate—it tastes better once the flavors meld.
- Toss gently to avoid crushing the mozzarella balls and tomatoes.
Why You’ll Love This Recipe
This salad is not only visually stunning, but it also hits all the right notes: creamy, juicy, herbaceous, and tangy. It's quick to prepare, easy to customize, and makes use of fresh, wholesome ingredients. Whether you're prepping for a picnic, a potluck, or a peaceful solo lunch, this dish delivers comfort, style, and flavor with every forkful.
Recipe Card
Ingredients
- 12 oz (340g) cheese tortellini, fresh or refrigerated
- 1½ cups cherry or grape tomatoes, halved
- 1 cup mozzarella pearls (or diced fresh mozzarella)
- ¼ cup fresh basil leaves, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar (optional for extra tang)
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add tortellini and cook according to package instructions (usually 3–5 minutes). Drain and rinse with cold water to stop the cooking.
- Drizzle the cooled tortellini with olive oil and toss gently to coat.
- In a large mixing bowl, combine the tortellini, halved tomatoes, mozzarella, and sliced basil.
- Drizzle with remaining olive oil and balsamic vinegar, then season with salt and pepper to taste.
- Toss gently and refrigerate for at least 30 minutes before serving for best flavor.
Nutrition (Estimated per Serving – Serves 4)
- Calories: 380
- Protein: 14g
- Carbohydrates: 32g
- Fat: 20g
- Fiber: 2g
- Sugar: 4g
- Sodium: 480mg
FAQ
Q1: Can I make this ahead of time?
A1: Yes! It’s actually better after a few hours in the fridge. Just stir gently before serving.
Q2: How long can I store leftovers?
A2: Store in an airtight container in the refrigerator for up to 3 days. Stir before eating.
Q3: Can I freeze this salad?
A3: It’s not recommended. The texture of tortellini and mozzarella doesn’t hold up well after freezing and thawing.
Q4: What can I use instead of tortellini?
A4: Cheese ravioli or small pasta shapes like bow ties or rotini work well, though the flavor will differ slightly.
Q5: Can I use dried basil instead of fresh?
A5: For best results, stick with fresh basil. Dried basil lacks the vibrancy and texture this dish needs.
