Caprese Tortellini Pasta Salad
This Caprese Tortellini Pasta Salad is a quick, refreshing, and satisfying vegetarian dish packed with classic Italian flavors. Featuring cheese-filled tortellini, juicy cherry tomatoes, mozzarella pearls, fresh basil, and a garlic-infused balsamic vinaigrette, it’s perfect for potlucks, picnics, or meal prep. Ready in under 30 minutes, this no-mayo pasta salad is a colorful, make-ahead option ideal for warm-weather meals and entertaining.
Ingredients
Main Ingredients
- 20 oz cheese tortellini uncooked, about 5 cups
- 10 oz cherry tomatoes halved
- 8 oz mozzarella pearls
- 1 cup fresh spinach chopped
- 0.25 cup fresh basil chopped
- 0.5 cup olive oil
- 2 tbsp balsamic vinegar
- 3 cloves garlic minced; use 4 if preferred stronger flavor
- 0.75 tsp Italian seasoning
- 0.5 tsp salt adjust to taste
- 0.5 tsp black pepper adjust to taste
- balsamic glaze optional, for drizzling before serving
Instructions
Preparation Instructions
- Cook tortellini according to package instructions until al dente. Drain and rinse briefly under cool water.
- In a large mixing bowl, combine cooked tortellini, halved cherry tomatoes, mozzarella pearls, chopped spinach, basil, and minced garlic.
- In a small bowl, whisk together olive oil, balsamic vinegar, Italian seasoning, salt, and pepper. Pour over salad ingredients.
- Toss the salad gently until well combined and evenly coated with the dressing.
- Cover and chill in the refrigerator for about 20 minutes before serving to let the flavors meld.
- Before serving, toss again to redistribute dressing. Add a drizzle of balsamic glaze if using.
Notes
- Use fresh refrigerated tortellini for best texture; avoid shelf-stable versions.
- Feel free to add grilled chicken, olives, or roasted peppers for variation.
- If the salad dries out after chilling, stir in a splash of olive oil before serving.
- Can be made a day in advance—flavors deepen over time.