Not all pasta salads are created equal. While many rely on mayo-heavy dressings or indistinguishable vegetable medleys, this Caprese Tortellini Salad is something else entirely. It’s light yet satisfying, packed with vibrant Mediterranean flavors, and incredibly easy to make.

Think tender cheese-filled tortellini, juicy cherry tomatoes, creamy mozzarella pearls, and aromatic basil — all tossed in a garlicky balsamic-olive oil dressing. The whole dish comes together quickly and holds up well in the fridge, making it ideal for meal prep, picnics, or easy summer entertaining.

If you’re looking for a fresh, colorful, no-fuss dish that still feels a little elevated, this is it.

Why This Recipe Works

This isn’t just another pasta salad. It’s a no-mayo, vegetarian-friendly dish that leans into bold Italian flavors and smart ingredient pairing. Here’s why it stands out:

Flavor balance: You get tangy balsamic vinegar, sweet tomatoes, creamy mozzarella, and herbaceous basil in every bite.
Quick prep: From start to finish, this takes around 20 minutes, including chopping and cooking.
Make-ahead friendly: Flavors actually improve as it sits, making it a great dish to prep in advance.
Visually appealing: It looks beautiful on any table thanks to the vibrant mix of colors and textures.

Ingredients You’ll Need

Here’s a closer look at what makes this salad so satisfying:

Cheese tortellini (fresh or refrigerated) – These add heartiness and a soft, chewy texture that holds up beautifully under the dressing.
Cherry tomatoes – Sweet, juicy, and colorful, they brighten up the entire dish.
Mozzarella pearls – Their creamy, mild flavor complements the balsamic perfectly.
Fresh spinach – Adds a bit of earthy green and extra texture.
Fresh basil – No Caprese-inspired dish is complete without it.
Olive oil & balsamic vinegar – The classic duo, used here to create a simple but deeply flavorful dressing.
Garlic & Italian seasoning – For an aromatic punch and extra depth.
Salt and black pepper – To season everything evenly.
Optional balsamic glaze – Adds a concentrated sweetness and visual finish.

Choosing the Right Tortellini

Use fresh, refrigerated cheese tortellini when possible for the best texture and flavor. Frozen can work in a pinch but might not hold up as well after sitting. Avoid dry, shelf-stable versions for this dish — they often lack the tenderness needed for a cold salad.

Cook just until al dente, then rinse briefly with cool water to stop the cooking process and prevent clumping.

Customizing the Salad

One of the best parts of this dish is how adaptable it is. You can easily change up the ingredients based on what you have or your preferences. Consider these additions:

Grilled chicken or shrimp – For a protein boost, great for turning this into a main dish.
Roasted red peppers or marinated artichokes – Add bold, tangy flavor.
Kalamata olives – For a briny contrast.
Pine nuts – Lightly toasted, for crunch and a nutty finish.

Make it vegan by swapping in plant-based tortellini and mozzarella, which are now widely available at many grocery stores.

Step-by-Step Instructions

1. Cook the tortellini
Bring a large pot of salted water to a boil. Cook the tortellini just until they float and become tender — usually around 3–4 minutes. Drain and rinse with cold water for a few seconds to cool them down.

2. Prepare the vegetables and herbs
While the pasta cooks, halve the cherry tomatoes, chop the spinach, and slice the basil into thin ribbons.

3. Make the dressing
In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, Italian seasoning, salt, and pepper. Adjust seasoning to taste.

4. Combine and toss
In a large mixing bowl, add the cooled tortellini, tomatoes, mozzarella, spinach, basil, and dressing. Gently toss until everything is evenly coated.

5. Chill and serve
Let the salad rest in the fridge for at least 30 minutes to allow flavors to meld. Before serving, toss again and drizzle with balsamic glaze if using.

How to Store & Serve

This salad keeps well for up to 5 days in the refrigerator. Store it in an airtight container and stir gently before serving to redistribute the dressing.

If the pasta seems dry after sitting, just add a splash of olive oil before tossing again.

Serve chilled or closer to room temperature — either way, it’s refreshing and flavorful.

Perfect Pairings

This tortellini salad works well as a standalone lunch, picnic side, or summer potluck contribution. But if you want to round out a meal, try serving it with:

Grilled chicken, fish, or shrimp
Crusty bread or focaccia

Its fresh flavors also make it a nice side dish for heartier mains like grilled steak or sausage.

Pro Tips for Success

Use quality olive oil and balsamic – Since the dressing is so simple, better ingredients make a big difference.
Don’t overcook the tortellini – Mushy pasta will ruin the texture. Aim for tender but firm.
Cut tomatoes just before adding – They release juice quickly, which can water down the salad over time.
Chiffonade the basil – Rolling and slicing the leaves thin keeps their color vibrant and prevents bruising.

Make-Ahead Friendly for Entertaining

This recipe is ideal for parties and gatherings because it actually improves after sitting for a bit. Make it the night before and refrigerate, then just give it a gentle toss and drizzle with glaze before serving.

The salad’s sturdy components mean it holds up well without wilting — no soggy lettuce here.

Final Thoughts

Caprese Tortellini Salad is a perfect example of how minimal, high-quality ingredients can produce a vibrant, satisfying dish. It celebrates classic Italian flavors, requires very little prep, and is endlessly versatile. Whether you’re hosting, packing lunch, or just craving a cold pasta dish that doesn’t rely on mayonnaise, this one fits the bill beautifully.

Add it to your regular rotation — it’s easy, colorful, and reliably crowd-pleasing.