Tortellini Caprese Salad

Someone brought a massive bowl of tortellini Caprese salad to a rooftop potluck last July and I could not stop eating it long after the sun went down.

I made this for my neighbor when she had her second baby and she texted me the next morning asking if I had any leftover dressing.

Ingredients

• Cheese tortellini (350 g): Fresh or refrigerated both work beautifully but the refrigerated kind holds its shape better after cooling.
• Cherry tomatoes (250 g): Halved so they release their sweet juice right into the dressing and mingle with every bite.
• Fresh mozzarella balls (125 g): Bocconcini sized is ideal because biting into a full ball of mozzarella interrupts the fork rhythm.
• Fresh basil leaves (1/2 cup): Torn not chopped because bruising the leaves with your fingers releases more aroma.
• Extra virgin olive oil (3 tbsp): Use the good stuff here since it is raw and front and center.
• Balsamic glaze (1.5 tbsp): Glaze gives a syrupy sweetness that regular vinegar cannot match but vinegar works in a pinch.
• Garlic (1 clove): Minced very fine so no one bites into a harsh nugget of raw garlic.
• Salt and black pepper: Season gradually and taste as you go.

Instructions

Cook the tortellini:

Bring a generously salted pot of water to a rolling boil and cook the tortellini according to the package until just al dente. Drain immediately and rinse under cold running water until completely cool to the touch.

Build the salad base:

Tumble the cooled tortellini into a large bowl with the halved cherry tomatoes, mozzarella balls, and torn basil leaves. Give it one gentle toss so everything starts getting acquainted.

Whisk the dressing:

In a small bowl combine the olive oil, balsamic glaze, minced garlic, a pinch of salt, and a few grinds of pepper and whisk until it looks creamy and unified.

Dress and finish:

Pour the dressing over the salad and fold everything together with a large spoon taking care not to crush the tortellini. Serve right away or slide it into the fridge for 30 minutes if you want the flavors to deepen.

Save

I once ate an entire batch of this standing at the kitchen counter waiting for friends to arrive and had to start over from scratch before anyone walked through the door.

Serving and Pairing Ideas

This salad is versatile enough to sit beside grilled chicken at a weekend barbecue or stand alone as a lazy Tuesday dinner with a glass of cold white wine.

Making It Your Own

Sliced black olives add a briny punch and diced avocado makes everything creamier if you are eating it immediately.

Storing Leftovers

The tortellini will absorb the dressing overnight so if you are making it ahead reserve half the dressing and toss it in right before serving.

• Leftovers keep well for up to two days in a sealed container in the refrigerator.
• Do not freeze this salad because the mozzarella texture will suffer.
• Give leftovers a quick drizzle of olive oil and a fresh basil leaf to wake everything back up.

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Keep this recipe in your back pocket all summer because it will never let you down when you need something beautiful and effortless.

Recipe FAQs

→ Can I make this dish ahead of time?

Yes, prepare up to 4 hours in advance and refrigerate. The flavors actually improve as the dressing marinates the ingredients.

→ What type of tortellini works best?

Fresh or refrigerated cheese tortellini yields the best texture. Frozen tortellini is an acceptable alternative if fresh isn't available.

→ How do I prevent the pasta from absorbing all the dressing?

Coat the warm tortellini with a tablespoon of olive oil immediately after cooling to create a barrier that prevents excess dressing absorption.

→ Can I substitute the balsamic glaze?

Balsamic vinegar works perfectly as a substitute. You may want to add a teaspoon of honey to balance the acidity if using regular vinegar.

→ What proteins can I add to make it more filling?

Grilled chicken strips, seared shrimp, or diced salami complement the Italian flavors beautifully while adding protein.

→ How long does this keep in the refrigerator?

Properly stored in an airtight container, it stays fresh for 2-3 days. The basil may darken, but the taste remains excellent.