Fresh Caprese Tortellini Pasta Salad
A vibrant and refreshing dish that beautifully showcases the classic flavors of a traditional Caprese salad with a delightful twist.
Equipment
- Large Pot
- Colander
- Mixing Bowl
- Spatula
Ingredients
Ingredients
- 12 ounces Cheese Tortellini Use as the base of the dish.
- 1 pint Cherry Tomatoes Halved for sweetness and color.
- 8 ounces Fresh Mozzarella Balls Bocconcini or ciliegine for creaminess.
- ½ cup Fresh Basil Leaves Torn into pieces for flavor.
- ¼ cup Extra Virgin Olive Oil For dressing the salad.
- 2 tablespoons Balsamic Vinegar Adds tangy sweetness.
- Salt and Pepper To taste.
Instructions
- Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente, about 3 to 5 minutes. Drain and rinse with cold water.
- In a large mixing bowl, combine halved cherry tomatoes and drained mozzarella balls.
- Add torn basil leaves to the bowl with tomatoes and mozzarella.
- Once the tortellini is cooled, add it to the mixing bowl. Gently fold everything together.
- Drizzle olive oil and balsamic vinegar over the salad. Season with salt and pepper to taste, and toss gently to combine.
- Let the salad sit for about 10 minutes at room temperature before serving to allow flavors to meld.
Notes
This salad can be served as a main dish or a side. It is perfect for meal prep and can be enjoyed cold or at room temperature.