Description
This refreshing Tortellini Caprese Salad combines tender cheese tortellini with juicy cherry tomatoes, fresh mozzarella balls, and fragrant basil leaves. Tossed in a tangy balsamic vinaigrette with a hint of garlic and Dijon mustard, this Italian-inspired pasta salad is perfect for a light lunch or a summer side dish. Easy to prepare and delightful to serve chilled, it’s a crowd-pleaser that can be customized with additional proteins like grilled chicken or salami.
Ingredients
Scale
Salad Ingredients
- 1 pound cheese tortellini, cooked and cooled
- 1 cup cherry tomatoes, halved
- 8 ounces fresh mozzarella balls (bocconcini), halved
- 1/2 cup fresh basil leaves, torn
Dressing
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the tortellini: Prepare the cheese tortellini according to the package directions until tender. Drain and rinse under cold water thoroughly to cool the pasta completely.
- Make the dressing: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and freshly ground black pepper until smooth and well combined.
- Combine salad ingredients: In a large bowl, gently mix the cooled tortellini with halved cherry tomatoes, fresh mozzarella balls, and torn basil leaves.
- Toss with dressing: Pour the prepared dressing over the salad and toss gently to evenly coat all the ingredients without crushing the mozzarella or tomatoes.
- Chill before serving: Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld for the best taste experience.
Notes
- Add grilled chicken or salami for extra protein and heartiness.
- Use part-skim mozzarella and reduce olive oil slightly for a lighter, lower-fat version.
- This salad can be prepared up to one day in advance and kept refrigerated for convenience.
