Caprese Tortellini Pasta Salad
A vibrant and flavorful pasta salad featuring cheese tortellini, fresh veggies, and a zesty balsamic dressing, perfect for any occasion.
Ingredients
Pasta and Base Ingredients
- 1 package cheese tortellini (about 12-16 oz) Use fresh or frozen tortellini. Gluten-free option available.
- 1 pint cherry tomatoes, halved Can substitute with grape tomatoes.
- 8 oz fresh mozzarella balls Can use firm mozzarella cut into small cubes.
- ½ cup fresh basil leaves, roughly chopped Dried basil can be used in a pinch.
Dressing Ingredients
- ¼ cup extra virgin olive oil Avocado oil is a healthier option.
- 2 tablespoons balsamic vinegar Try mushroom balsamic for a twist.
- to taste salt Always use freshly cracked pepper for best flavor.
- to taste pepper
Instructions
Preparation
- In a large pot of salted boiling water, cook the tortellini according to package instructions until al dente, about 3-5 minutes.
- Once cooked, drain the tortellini and rinse under cold water to stop the cooking process.
- In a large mixing bowl, combine the cooked tortellini, halved cherry tomatoes, mozzarella balls, and fresh basil.
Dressing the Salad
- Drizzle the olive oil and balsamic vinegar over the pasta and toss gently to combine.
- Season with salt and freshly cracked pepper to taste.
Serving
- Let the salad rest in the fridge for at least 30 minutes before serving to allow the flavors to meld beautifully.
Notes
Leftover Caprese Tortellini Pasta Salad can be stored in an airtight container in the refrigerator for up to three days. The flavors may develop further, making the leftovers tastier.