Tortellini Caprese Pasta Salad
A delightful combination of cheese tortellini, cherry tomatoes, fresh mozzarella, and basil, tossed in a balsamic dressing.
Equipment
- 1 Large pot for boiling tortellini
- 1 Large mixing bowl
- 1 Whisk
Ingredients
Salad Ingredients
- 1 pound cheese tortellini
- 1 pint cherry tomatoes halved
- 8 ounces fresh mozzarella balls
- 1/4 cup fresh basil leaves torn
Dressing
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add tortellini and cook according to package instructions until al dente. Drain and rinse with cold water to stop cooking.
- While the tortellini cooks, halve the cherry tomatoes and set them aside.
- In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper until emulsified.
- In a large mixing bowl, combine cooked tortellini, cherry tomatoes, mozzarella balls, and basil. Pour dressing over the salad.
- Gently toss the salad to ensure all ingredients are evenly coated with the dressing.
- Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.
- Remove the salad from the fridge, give it a light toss, and serve chilled. Garnish with additional basil if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Use the freshest ingredients for the best flavor. Ingredient Substitutions: Try using goat cheese or feta instead of mozzarella. How to Serve: Serve chilled for the freshest taste. Storage & Freshness: Best enjoyed within 3 days. Make-Ahead Tips: Prepare a day in advance for a more infused flavor.