Easy Tortellini Caprese Salad – Fresh Pasta Salad Recipe

Picture this: It’s a gorgeous, sunny afternoon. You’ve got friends coming over in… okay, let’s be real, they’re probably already on their way. The pressure to whip up something that looks like you fussed (but secretly didn’t) is real. You want a dish that’s vibrant, satisfying, and screams “I’ve got this whole hosting thing down.” But you also don’t want to spend your entire day in the kitchen, missing out on the fun.

Enter the hero of the hour: Tortellini Caprese Salad. This isn’t just another pasta salad, my friend. This is the glorious, flavorful love child of a classic Italian Caprese and the comforting, cheesy embrace of stuffed pasta. Imagine plump, cheese-filled tortellini, juicy bursts of cherry tomato, creamy mozzarella pearls, and ribbons of fresh basil, all dancing together in a simple, tangy-sweet balsamic dressing. It’s a party in a bowl, and everyone’s invited.

What I love most about this recipe is its beautiful duality. It feels fancy enough for a weekend gathering, yet it’s utterly simple enough for a Tuesday night when you need a win. It’s a meal prep dream, a potluck superstar, and the answer to the eternal question, “What can I make that’s fresh but still filling?” In under 20 minutes, you go from zero to hero. So, tie on your apron (or don’t—no judgment here), and let’s make a dish that’s guaranteed to spark joy, and maybe a few recipe requests. Get ready to ride the easiest, tastiest flavor wave yet!

Tortellini Caprese Salad : Fresh, Cheesy, and Perfect for Any Occasion

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• Author: islamerrick
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

Tortellini Caprese Salad is a vibrant, cheesy pasta salad made with tender cheese-filled tortellini, juicy cherry tomatoes, creamy mozzarella, and fresh basil, all tossed in a zesty balsamic dressing. It’s perfect for potlucks, picnics, or a refreshing weeknight side.

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Ingredients

Scale 1x2x3x

• 1 (20 oz) package cheese tortellini, fresh or refrigerated
• 1 1/2 cups cherry tomatoes, halved
• 1 cup fresh mozzarella balls (bocconcini or ciliegine), halved if large
• 1/4 cup fresh basil leaves, chopped or torn
• For the balsamic dressing:
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• Salt and black pepper, to taste

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Instructions

1. Cook tortellini according to package instructions. Drain and rinse under cold water to stop cooking. Let cool.
2. In a large bowl, combine cooked tortellini, cherry tomatoes, mozzarella, and basil.
3. In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper.
4. Pour the dressing over the salad and toss gently to coat.
5. Chill for 15–30 minutes before serving for best flavor. Serve cold or at room temperature.

Notes

• Add grilled chicken or salami for a heartier option.
• Use sun-dried tomatoes for a bolder flavor.
• Substitute with store-bought Italian or balsamic vinaigrette for convenience.
• Garnish with extra basil or a drizzle of balsamic glaze for presentation.
• Store leftovers in the fridge for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Boiling
• Cuisine: Italian-Inspired

Nutrition

• Serving Size: 1 cup
• Calories: 320
• Sugar: 3g
• Sodium: 480mg
• Fat: 17g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 2g
• Protein: 14g
• Cholesterol: 35mg

Keywords: tortellini caprese salad, pasta salad, summer side dish, mozzarella basil salad, easy picnic recipe

The Picnic That Started It All

This recipe has a special place in my heart because it was born from a happy kitchen accident and a serious case of “what do I have on hand?” Years ago, I was packing for a big family beach day—my dad’s famous grilled fish, my mom’s potato salad, the works. I was in charge of “something fresh.” I dreamed of a classic Caprese, but I knew it wouldn’t be substantial enough to feed our crew. I also had a lonely package of tortellini staring me down from the pantry.

In a moment of “why not?” inspiration, I boiled the tortellini, tossed it with the classic Caprese ingredients, and doused it in my go-to balsamic glaze. I threw it in a cooler, crossed my fingers, and headed to the coast. Well, let me tell you, it was the first dish to disappear. My cousin, a self-proclaimed “pasta skeptic,” went back for thirds. The creamy cheese inside the tortellini paired with the fresh mozzarella created this double-cheese delight that had everyone hooked. It was the star of the sandy picnic blanket. Now, it’s my non-negotiable for any gathering. It reminds me that the best recipes often come from a little chaos, a lot of love, and a willingness to play with your food.

Gathering Your Flavor Crew

Here’s what you’ll need to create this masterpiece. I’ve added my little chef insights and swaps so you can make this salad your own!

• 1 (20 oz) package cheese tortellini – The hearty foundation! I use refrigerated cheese tortellini for the best texture and flavor. Chef’s Insight: You can use dried in a pinch, but the fresh/refrigerated kind gives a more tender, pillowy bite. For a fun twist, try spinach tortellini or a meat-stuffed variety.
• 1 1/2 cups cherry tomatoes, halved – Little bursts of sunshine! I halve them to let their sweet juices mingle with the dressing. Sub Tip: Use any small, sweet tomato you have—grape, Sungolds, or even diced heirlooms in the summer.
• 1 cup mozzarella pearls or cubed fresh mozzarella – The creamy, dreamy component. Pearl-sized balls are perfect for popping in your mouth. Chef’s Insight: If using a larger ball of fresh mozzarella, cut it into ½-inch cubes. The key is that creamy, milky fresh texture—avoid pre-shredded, which won’t melt as nicely in your mouth.
• 1/2 cup fresh basil, thinly sliced (chiffonade) – The aromatic heart of the dish! Fresh is non-negotiable here; it brings that iconic Caprese fragrance. Pro Hack: Stack leaves, roll them tightly like a cigar, and slice thinly for beautiful ribbons.
• 1/4 cup extra virgin olive oil – The base of our simple dressing. Use a good-quality one you enjoy—it makes a difference! Chef’s Insight: This is where you can add personality. A fruity or peppery olive oil will shine through.
• 2 tbsp balsamic vinegar – For tangy depth. Sub Tip: For a sweeter, thicker dressing, use balsamic glaze or reduction. It clings to the pasta beautifully. Regular balsamic works great too!
• 1 tsp Italian seasoning – Our flavor booster! This little blend of dried herbs (oregano, thyme, basil, etc.) adds an extra layer of savory goodness. Sub Tip: No Italian blend? Use ½ tsp dried oregano and ½ tsp dried basil.
• Salt and freshly cracked black pepper to taste – The essential finishers. Season confidently!

Let’s Build Some Deliciousness: Step-by-Step

Follow these simple steps, and you’ll have a stunning salad in no time. I’ve packed each one with my favorite kitchen hacks to guarantee success.

1. Cook the Tortellini to Perfection. Bring a large pot of well-salted water to a rolling boil. Salting the water is your first and best chance to season the pasta itself—make it taste like the sea! Add the tortellini and cook according to package directions, usually about 2-3 minutes for fresh. Chef’s Hack: Taste one a minute before the package says it’s done. You want it al dente—tender but with a slight bite—since it will soften a touch as it sits in the dressing. Drain immediately.
2. Cool It Down (The Right Way). This step is crucial for a pasta salad that isn’t gummy or warm. Rinse the drained tortellini briefly under cold water. This stops the cooking process and washes off excess starch that can make things sticky. Give the colander a good shake, then spread the tortellini out on a large baking sheet or plate for a few minutes. Letting it air-dry a bit prevents a watery salad. Little Story: I used to skip the rinse, and my first version was a warm, clumpy mess. Lesson learned!
3. Whisk Up the Magic Dressing. While the pasta cools, make your dressing. In a small bowl or even a mason jar, combine the olive oil, balsamic vinegar, Italian seasoning, a big pinch of salt, and a few cranks of black pepper. Whisk (or shake the jar) vigorously until it’s beautifully emulsified—that means the oil and vinegar are united and slightly thickened. Pro Tip: Let this sit for 5 minutes. It allows the dried herbs to soften and infuse the oil, creating a more flavorful dressing.
4. The Grand Toss. In your largest, most beautiful mixing bowl, combine the cooled tortellini, halved cherry tomatoes, mozzarella pearls, and most of your sliced basil (save a little for garnish!). Drizzle about three-quarters of the dressing over the top. Using a large flexible spatula or salad tongs, gently toss everything together. Be thorough but gentle—you don’t want to smash those lovely tomatoes or tear the tortellini.
5. Taste and Triumph. This is the most important step! Taste your creation. Need more salt? More pepper? A little extra tang from vinegar? Add the remaining dressing if it needs it, or adjust seasonings to your liking. Remember, you’re the boss of your flavor wave.
6. Serve with Style. You can serve it immediately at room temperature (my favorite for maximum flavor) or pop it covered in the fridge for an hour to chill thoroughly. Just before serving, give it one more gentle stir and garnish with the reserved fresh basil. That final hit of green makes it look restaurant-worthy!

How to Serve Your Masterpiece

This salad is incredibly versatile! For a casual family dinner, I serve it right out of the big mixing bowl with some grilled chicken or fish on the side. For a party or potluck, transfer it to a wide, shallow serving platter or a pretty glass bowl—showing off those colorful ingredients is half the fun! Scatter a few whole basil leaves on top and maybe a final drizzle of balsamic glaze for that “chef’s kiss” presentation. It pairs wonderfully with crusty bread for soaking up any extra dressing, a simple green salad, and a crisp glass of Pinot Grigio or sparkling water with lemon.

Ride Your Own Flavor Wave: Creative Twists

Don’t be afraid to make this recipe yours! Here are a few of my favorite spins:

• Protein Power-Up: Add 1-2 cups of shredded rotisserie chicken, chopped prosciutto, or salami for a heartier main course.
• Veggie Delight: Toss in some roasted red pepper strips, sliced black olives, or a handful of baby arugula for a peppery kick.
• The Greener Goddess: Swap the balsamic dressing for a quick pesto vinaigrette (3 tbsp pesto + 3 tbsp olive oil + 1 tbsp lemon juice).
• Vegan-Friendly Voyage: Use vegan cheese tortellini (available in many stores now) and swap the mozzarella pearls for marinated tofu cubes or a vegan mozzarella alternative.
• Summer Herb Fiesta: Mix in other soft herbs like chopped fresh parsley, mint, or chives along with the basil for an extra-fragrant punch.

Isla’s Chef Notes & Kitchen Confessions

Over the years, this recipe has seen many iterations in my kitchen. I once accidentally used a full cup of balsamic reduction instead of two tablespoons—it was intensely sweet, but my dessert-loving niece declared it the best thing ever! I’ve learned that this salad’s personality changes with the seasons. In the dead of winter, I’ll use slow-roasted cherry tomatoes for a deeper flavor. In peak summer, I barely toss it and let the pristine ingredients sing.

The biggest evolution? The dressing. I used to just pour oil and vinegar straight over the salad, which led to uneven bites. Whisking it first is a total game-changer. Also, if I know I’m making this for meal prep, I’ll keep the dressing separate and toss it in just before eating to keep the tortellini from absorbing it all and getting too soft. This salad is forgiving, fun, and a constant reminder that great food doesn’t need to be complicated.

Your Questions, Answered!

Q: Can I make this ahead of time?
A: Absolutely! For the best texture, cook and cool the tortellini, chop the veggies, and make the dressing. Store them separately in the fridge for up to 2 days. Combine everything 30 minutes to 1 hour before serving. This prevents the pasta from getting soggy and the basil from wilting.

Q: My salad seems a little dry after chilling. What happened?
A: Pasta loves to drink up dressing, especially as it sits. No worries! Simply give it a good stir and drizzle a little extra olive oil and a splash of balsamic vinegar or lemon juice to revive it. A quick refresh is all it needs.

Q: Can I use a different type of pasta?
A: Of course! Cheese tortellini is the star for its filling, but you can use other short pastas like farfalle (bowties), rotini, or penne. Just note that the cooking time and the overall “special” feel will be different. For a non-pasta route, try this with cooked and cooled couscous or orzo!

Q: Help! My balsamic vinegar and oil won’t stay mixed.
A: That’s natural—they want to separate! The key is creating a temporary emulsion by whisking or shaking very vigorously right before you dress the salad. Adding a tiny bit of Dijon mustard (¼ tsp) can also help stabilize it. Just give it another good whisk right before you pour.

Nutritional Info (Approximate, Per Serving)

Servings: 6 | Prep Time: 10 mins | Cook Time: 7 mins | Total Time: 17 mins

Calories: 380 | Protein: 14g | Fat: 20g | Carbohydrates: 35g

Note: Nutritional information is an estimate and will vary based on ingredient brands and specific quantities used.

Thanks for cooking with me today! I hope this Tortellini Caprese Salad becomes a go-to in your kitchen, bringing as much joy and ease to your table as it has to mine. If you make it, I’d LOVE to see your creation! Tag me @BiteTide on Instagram or Pinterest. Now, go enjoy that well-deserved flavor victory! – Isla 💛