Caprese Tortellini Pasta Salad
This bright, crowd-pleasing Caprese tortellini pasta salad combines cheesy tortellini with fresh Caprese salad ingredients, all tossed in a sweet-savory balsamic dressing for an easy, make-ahead side dish or a light entree that tastes like summer in every bite.
Ingredients
For the Salad
- 20 oz cheese tortellini, uncooked, approximately 5 cups uncooked
- 10 oz. cherry tomatoes, halved
- 8 oz. Mozzarella pearls
- 1 cup chopped baby spinach, stems removed
- ½ cup chopped basil
For the Sauce
- ½ cup extra virgin olive oil
- 2 Tbsp balsamic vinegar
- 1 tsp honey
- 3-4 garlic cloves, minced
- ¾ tsp Italian seasoning
- ½ tsp each: salt and pepper
- Balsamic glaze, optional or serving
Equipment
- Large Salad Bowl
Instructions
- Cook the pasta in salted boiling water according to package directions until it is al dente.
- Drain the pasta in a colander, then rinse it with cold water to stop the cooking process and cool it completely.
- Set the cooled pasta aside in a medium to large bowl.
- In the same mixing bowl with the tortellini, add in the chopped spinach, halved tomatoes, mozzarella pearls, and chopped basil.
- In a separate small bowl, whisk together the salad dressing ingredients.
- Pour the prepared dressing over the pasta and fresh salad ingredients. Gently fold and toss everything together until the pasta salad is thoroughly coated.
- Chill the assembled salad until ready to serve.
- When ready to serve, toss the salad again to redistribute any of the olive oil that may have settled at the bottom of the bowl. You can also add extra oil if the pasta salad appears a bit dry.
- Garnish with a drizzle of balsamic vinegar and serve!
Notes
Sandy’s tips:
- Storage: Store leftover Caprese tortellini pasta salad in an airtight container in the fridge for up to 5 days. Keep in mind that the pasta will continue to absorb liquid and you may need to add extra oil if it has become dry. The homemade dressing can be stored separately in the fridge for 1-2 weeks. Give the balsamic salad dressing a good stir/shake before using again.
- Al dente pasta: Only cook the tortellini pasta until al dente. I usually shave 1-2 minutes off the package’s suggested cook time to achieve the perfect texture.
- Cooling the pasta: Running cold water over the cooked and strained pasta is a good way to cool it and stop it from cooking further. You can also place it in the fridge while preparing the fresh salad ingredients and dressing as a faster method for cooling the pasta.
- Make ahead: Assemble this tortellini Caprese pasta salad the night before to allow all of the flavors to meld together and intensify as it chills in the fridge. I recommend only adding the chopped basil to the pasta salad just before serving to preserve its color as basil is sensitive to temperature changes and can turn black as a result.
Nutrition Facts
Calories: 427kcal, Carbohydrates: 34g, Protein: 16g, Fat: 26g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Cholesterol: 37mg, Sodium: 336mg, Potassium: 115mg, Fiber: 3g, Sugar: 4g, Vitamin A: 607IU, Vitamin C: 10mg, Calcium: 218mg, Iron: 2mg