If you love the classic, fresh flavors of a Caprese salad but want something a bit more filling and fun, this Caprese Tortellini Pasta Salad is exactly what you need. Imagine tender, cheesy tortellini tossed with juicy cherry tomatoes, creamy mozzarella balls, and fragrant fresh basil, all dressed in a simple, tangy balsamic glaze. It’s the ultimate easy pasta salad that’s perfect for summer barbecues, picnics, or even a quick and satisfying lunch or dinner. You’ll love how effortlessly vibrant and delicious this dish is — it’s sure to become a favorite in your kitchen!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
This recipe relies on fresh, high-quality ingredients to shine. Start with fresh or frozen cheese tortellini — the kind filled with creamy cheese really elevates this salad beyond your average pasta dish. Juicy cherry tomatoes bring a natural sweetness and pop of color, while fresh mozzarella balls add that soft, creamy texture that makes each bite so indulgent. Fresh basil leaves provide an aromatic freshness that ties all the flavors together. And of course, the balsamic glaze adds a gorgeous tangy-sweet finish that makes every forkful sing.
You can keep it simple with just these staples or jazz it up with some toasted pine nuts for crunch, diced avocado for creaminess, or even grilled chicken or shrimp for an added protein boost. I love to keep a bag of toasted pine nuts in the pantry just for salads like this — they add such a lovely nutty crunch!
How to Make Caprese Tortellini Pasta Salad
Cooking the Tortellini
Bring a large pot of salted water to a boil, then cook your tortellini according to the package instructions. Usually, this takes about 3-5 minutes for fresh tortellini and a bit longer for frozen. You want them tender but still with a little bite — al dente is perfect here. Once cooked, drain the tortellini and rinse under cold water immediately to stop the cooking process and prevent sticking. Toss the tortellini with a drizzle of olive oil to keep it from clumping together while you prepare the other ingredients.
Combining the Fresh Ingredients
In a big mixing bowl, add the cooked tortellini, halved cherry tomatoes, fresh mozzarella balls (bocconcini or ciliegine are ideal), and torn or chopped basil leaves. The fresh basil really makes this salad pop — if you have a basil plant, pick some fresh leaves for this recipe. It’s the best way to bring out that authentic Italian flavor.
Making the Dressing
This dressing is as simple as it gets but packs a ton of flavor. Whisk together good-quality olive oil with balsamic glaze. If you prefer a tangier bite, swap the glaze for balsamic vinegar. I like to add a little garlic powder and season with salt and black pepper to enhance all the flavors. The garlic powder adds a subtle depth without overpowering the fresh ingredients.
Tossing and Chilling
Pour the dressing over the pasta salad and toss gently to coat everything evenly. Letting it chill in the fridge for 15-20 minutes before serving really helps the flavors meld together beautifully. But honestly, if you’re in a hurry, you can serve it right away — it’s delicious either way!
Before serving, I like to drizzle a bit more balsamic glaze on top and scatter a few fresh basil leaves for garnish. It makes the salad look so inviting and gives it that glossy, professional finish.
Tips and Tricks for the Best Caprese Tortellini Pasta Salad
- Don’t skip rinsing the tortellini — This little step keeps the pasta from sticking and helps cool it down quickly for the salad.
- Use fresh mozzarella balls rather than shredded or block mozzarella. The creamy texture and size work perfectly in this salad.
- Balsamic glaze vs. vinegar: The glaze is thicker and sweeter, which is why I prefer it, but a sharp balsamic vinegar works if you want more acidity.
- Add crunchy pine nuts or toasted walnuts for a delightful contrast in texture.
- For a protein boost, add grilled chicken or shrimp — simply toss it in with the salad before serving.
- Experiment with extra veggies: Baby spinach, arugula, or even roasted red peppers make tasty additions.
- To keep basil vibrant and fresh, add it right before serving — this prevents it from wilting in the fridge.
Serving Suggestions
This pasta salad shines as a main dish for a light lunch or dinner. It’s also a fantastic side dish at any summer barbecue or picnic, pairing beautifully with grilled vegetables, crusty bread, or your favorite charcuterie board. The creamy tortellini and fresh ingredients balance well with smoky grilled flavors.
If you want to serve it for a crowd, double the recipe — it holds up well and tastes even better the next day once the flavors have really mingled.
Storage Instructions
Store any leftovers in an airtight container in the fridge for up to 3 days. Because it features fresh mozzarella and basil, it’s best eaten within this time to enjoy the freshest flavors. Avoid freezing this salad since the texture of the cheese and tomatoes will change after thawing.
If you find the pasta has absorbed too much dressing overnight, simply toss it again with a splash of olive oil or extra balsamic glaze to refresh it before serving.
Variations You’ll Love
- Pesto Caprese Tortellini Salad: Swap the balsamic dressing for a generous spoonful of pesto for a bright, herbal twist. It adds a lovely complexity and pairs wonderfully with the fresh mozzarella.
- Spicy Kick: Add red pepper flakes or diced jalapeños if you like a little heat in your pasta salads.
- Vegan Version: Use vegan tortellini and a plant-based mozzarella alternative to keep it dairy-free and delicious.
- Lemon Basil Dressing: Replace the balsamic with fresh lemon juice and zest for a citrusy, refreshing take.
- Add Chickpeas: Toss in chickpeas for a vegetarian protein boost that’s filling and healthy.
FAQs About Caprese Tortellini Pasta Salad
- Can I use dried tortellini instead of fresh? Yes! Just adjust the cooking time per package instructions and be careful not to overcook.
- What type of mozzarella works best? Fresh mozzarella balls like bocconcini or ciliegine are ideal for their creamy texture.
- Can I prepare this salad ahead of time? Absolutely! Make it a day ahead and refrigerate. Just add basil just before serving.
- What if I don’t have tortellini? Short pasta like penne or rotini works, but you’ll miss out on that cheesy surprise inside the tortellini.
- How do I prevent the pasta from sticking? Rinse the tortellini under cold water after cooking and toss with olive oil.
- Can I use store-bought balsamic vinaigrette? Yes, but balsamic glaze gives a richer, sweeter finish.
- How long will leftovers last? Up to 3 days refrigerated.
- Is this gluten-free? Not as written, but gluten-free tortellini can be substituted easily.
- Can I add greens? Yes! Baby spinach or arugula add freshness and nutrients.
This Caprese Tortellini Pasta Salad is truly a delight — fresh, creamy, and bursting with classic Italian flavors but with a hearty twist from the tortellini. Whether you’re feeding a crowd or looking for an easy, quick meal to brighten your day, this salad delivers every time. Give it a try, and I promise it will quickly become a go-to recipe in your kitchen!
Caprese Tortellini Pasta Salad
Ingredients
- 20 oz cheese tortellini (fresh or frozen)
- 1 1/2 cups cherry tomatoes, halved
- 1 cup fresh mozzarella balls (bocconcini or ciliegine), halved if large
- 1/2 cup fresh basil leaves, chopped or whole
- 3 tablespoons olive oil
- 2 tablespoons balsamic glaze (or balsamic vinegar)
- 1 teaspoon garlic powder (optional)
- to taste salt and black pepper
- 1/4 cup pine nuts, toasted (optional)
- 1/2 unit avocado, diced (optional)
- as desired grilled chicken or shrimp (optional)
Instructions
- Bring a large pot of salted water to a boil.
- Cook the tortellini according to package instructions until al dente.
- Drain and rinse under cold water to stop the cooking process, then set aside.
- In a large bowl, combine the cooked tortellini, cherry tomatoes, mozzarella balls, and fresh basil.
- In a small bowl, whisk together olive oil, balsamic glaze, garlic powder, salt, and pepper.
- Pour the dressing over the salad and toss gently until evenly coated.
- Refrigerate for 15–20 minutes before serving for flavors to meld.
- Drizzle with extra balsamic glaze and garnish with fresh basil before serving.
