Description

This Tortellini Caprese Salad is a vibrant and refreshing dish combining tender cheese tortellini with juicy cherry tomatoes, creamy fresh mozzarella, and fragrant basil leaves. Tossed in a simple balsamic vinaigrette and optionally finished with a balsamic glaze, this salad makes for a perfect light lunch or side dish that comes together quickly and delights with a mix of textures and flavors.

Ingredients

Scale

Salad Ingredients

1 package cheese tortellini (about 20 oz)
1 pint cherry tomatoes, halved
8 oz fresh mozzarella balls (bocconcini), halved
1/4 cup fresh basil leaves, chopped

Dressing

1/4 cup extra virgin olive oil
2 tbsp balsamic vinegar
Salt and pepper to taste

Optional

Balsamic glaze for drizzling

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Instructions

Cook the Tortellini: Follow the package instructions to cook the cheese tortellini until al dente. Once cooked, drain the tortellini and spread it out to cool to room temperature.
Prepare the Salad: In a large mixing bowl, combine the cooled tortellini, halved cherry tomatoes, halved mozzarella balls, and chopped fresh basil leaves.
Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, and a pinch of salt and pepper until the dressing is well emulsified.
Toss the Salad: Pour the balsamic dressing over the salad ingredients. Gently toss all the components together to evenly coat them with the dressing, ensuring every bite is flavorful.
Chill and Serve: Place the tossed salad in the refrigerator and chill for at least 30 minutes. This resting time allows the flavors to blend beautifully.
Optional Finish: Just before serving, drizzle the salad with balsamic glaze to add a touch of sweetness and an elegant presentation.
Enjoy: Serve the Tortellini Caprese Salad cold and savor the fresh, vibrant flavors and delightful textures.

Notes

Cool the tortellini completely before mixing to avoid wilting the basil and melting the mozzarella.
For best flavor, use fresh, high-quality mozzarella and extra virgin olive oil.
Balsamic glaze is optional but adds a nice sweetness and visual appeal.
This salad is best served chilled but can be made a few hours ahead for convenience.
To make it vegan, substitute mozzarella with a plant-based cheese alternative.