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Tortellini Caprese Salad Recipe

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4.3 from 5 reviews

This refreshing Tortellini Caprese Salad combines tender cheese tortellini with juicy cherry tomatoes, creamy mozzarella pearls, fresh spinach, and fragrant basil, all tossed in a vibrant olive oil and balsamic vinegar dressing with garlic and Italian seasoning. Perfect as a light lunch or a side dish, this no-cook salad (after boiling) is simple to prepare, can be made ahead, and keeps well in the refrigerator.

Ingredients

Main Ingredients

  • 20 oz cheese tortellini, uncooked (approximately 5 cups uncooked)
  • 10 oz cherry tomatoes, halved
  • 8 oz mozzarella pearls
  • 1 cup chopped spinach
  • ¼ – ½ cup chopped fresh basil

Dressing and Seasoning

  • ½ cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 3-4 garlic cloves, minced
  • ¾ teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • Balsamic glaze, optional (for drizzling)

Instructions

  1. Cook the Tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions until al dente, generally about 3-5 minutes. Drain the tortellini and rinse briefly under cool running water to stop the cooking and slightly cool them.
  2. Prepare Salad Ingredients: While the tortellini cooks, halve the cherry tomatoes, chop the spinach and basil, and mince the garlic cloves. Have mozzarella pearls ready.
  3. Combine Salad Components: In a medium to large salad bowl, add the cooled tortellini, spinach, cherry tomatoes, mozzarella pearls, chopped basil, and minced garlic. Pour over the extra virgin olive oil and balsamic vinegar. Sprinkle the Italian seasoning, salt, and pepper over the top.
  4. Toss the Salad: Gently toss all ingredients together until everything is well combined and evenly coated with dressing and seasoning.
  5. Chill and Serve: Cover the bowl and refrigerate the salad until ready to serve. Before serving, toss the salad again to redistribute the olive oil that may have settled at the bottom. If the salad looks dry, add a little more olive oil. Drizzle balsamic glaze over the top just before serving, if desired.
  6. Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days. Remember to toss and add olive oil before serving leftovers to keep the salad moist.

Notes

  • Add extra olive oil when serving if the salad has been refrigerated for more than a couple of hours to prevent dryness.
  • Always toss the salad just before serving to redistribute olive oil that settles at the bottom.
  • This salad can be customized by adding other fresh vegetables or substituting spinach with arugula for a peppery twist.
  • Use good quality extra virgin olive oil and fresh basil to enhance the flavor.
  • Balsamic glaze is optional but adds a lovely sweet tang and visual appeal when drizzled on top.

Find it online: https://flavorspath.com/tortellini-caprese-salad-recipe/