Caprese Tortellini Pasta Salad
A vibrant and refreshing salad combining tortellini, fresh basil, juicy tomatoes, and creamy mozzarella, perfect for summer gatherings.
Ingredients
Pasta and Base Ingredients
- 12 ounces Tortellini (fresh or frozen, cheese-filled works best)
- 1 pint Cherry Tomatoes, halved
- 8 ounces Fresh Mozzarella Balls, halved
- 1 cup Fresh Basil Leaves, roughly chopped
Dressing Ingredients
- ¼ cup Olive Oil
- 2 tablespoons Balsamic Vinegar
- to taste Salt
- to taste Pepper
Instructions
Cooking the Tortellini
- Begin by boiling a large pot of salted water. Add the tortellini and cook according to package directions, typically 3-5 minutes until they float to the top. Drain and rinse under cold water to prevent sticking.
Preparing Ingredients
- While the tortellini is cooking, rinse and halve your cherry tomatoes. Set aside.
- In a large serving bowl, combine the drained tortellini, cherry tomatoes, mozzarella balls, and chopped basil.
Making the Dressing
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper until well blended.
Combining Salad
- Pour the dressing over the tortellini mixture and toss until everything is evenly coated.
- For the best flavor, let the salad sit in the fridge for about 15-30 minutes before serving. However, it’s delicious served immediately as well!
Notes
Use the freshest ingredients for best flavor. Leftovers can be stored in an airtight container in the fridge for up to 3 days. If left unrefrigerated, eat within two hours for food safety.