Caprese Salad with Tortellini

The vibrant colors of a Caprese Salad with Tortellini reflect the freshness of summertime, reminding me of gatherings with family under the sun. This delightful dish marries tender cheese tortellini with juicy cherry tomatoes, creamy mozzarella, and fragrant herbs, taking just 30 minutes to prepare. It’s the perfect balance of flavors and textures that promises to satisfy a crowd.

This recipe is ideal for those seeking a light yet filling option for lunch or dinner. Serve it at a picnic, potluck, or enjoy it as a healthy meal prep for the week. You can easily store it in the refrigerator for up to five days, making it a great choice for busy schedules.

Why You’ll Love This Recipe

• The cheese tortellini adds a comforting chewiness to each bite.
• Fresh vegetables provide a burst of juiciness and color.
• The dish comes together in just 30 minutes.
• It’s easily customizable and great for meal prep.

What You’ll Need

Here’s what you’ll need to create this fabulous salad:

For the Salad

• 20 oz cheese tortellini, uncooked (approximately 5 cups uncooked)
• 10 oz cherry tomatoes, halved
• 8 oz mozzarella pearls
• 1 c chopped spinach
• 1/4 c chopped basil
• 3-4 garlic cloves, minced

For the Dressing

• 1/2 c olive oil
• 2 T balsamic vinegar
• 3/4 tsp Italian seasoning
• 1/2 tsp salt and pepper

For Serving

• Balsamic glaze (optional)

Use fresh herbs for better flavor.

Substitutions & Swaps

• Use frozen tortellini if fresh is unavailable.
• Cherry tomatoes can be swapped for grape tomatoes.
• Spinach can be replaced with arugula.
• Basil can be substituted with parsley.

How to Make It

Follow these easy steps to make your Caprese Salad with Tortellini.

Cook the tortellini

Boil a large pot of salted water and cook the tortellini according to package instructions until al dente.

Prepare and chop

While the tortellini is cooking, prep and chop all other ingredients and set aside.

Rinse and combine

When tortellini is cooked, strain the water and rinse it with cool water to cool slightly. Add the tortellini to a medium to large bowl.

Mix the salad

Add in the chopped spinach, halved cherry tomatoes, mozzarella pearls, basil, and minced garlic. Pour over the olive oil and balsamic vinegar, then add Italian seasoning, salt, and pepper. Toss well to combine.

Chill and serve

Chill the salad until ready to serve. When ready, toss again to redistribute oil at the bottom of the bowl. If it seems too dry, add more olive oil and a drizzle of balsamic glaze just before serving.

How to Store It

Fridge: store in an airtight container for up to 5 days.
Freezer: no, the salad won’t maintain its texture.
Reheat: not necessary; serve chilled.

Tips for Best Results

• Ensure the tortellini is cooked to al dente for the best texture.
• Use high-quality olive oil for a richer flavor.
• Freshly minced garlic adds a punch—avoid pre-minced versions.
• Chill the salad for at least 30 minutes for optimal flavor melding.

Serving Suggestions

• Pair the salad with grilled chicken for a complete meal.
• Serve alongside crusty bread for a delightful lunch.
• Include it in a buffet table for parties or potlucks.