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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.
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Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: Italian
Calories: 480
Ingredients Method Notes

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

Method
 

Preparation Instructions
  1. Cook tortellini according to package instructions until al dente. Drain and rinse briefly under cool water.
  2. In a large mixing bowl, combine cooked tortellini, halved cherry tomatoes, mozzarella pearls, chopped spinach, basil, and minced garlic.
  3. In a small bowl, whisk together olive oil, balsamic vinegar, Italian seasoning, salt, and pepper. Pour over salad ingredients.
  4. Toss the salad gently until well combined and evenly coated with the dressing.
  5. Cover and chill in the refrigerator for about 20 minutes before serving to let the flavors meld.
  6. 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.