A fresh twist on a classic, this Tortellini Caprese Salad is the ideal pasta salad for summer—and just as welcome any time of year. Ready in minutes, it combines basil, tomatoes, mozzarella-topped tortellini and a bright balsamic finish. Serve it as a flavorful side or enjoy it as a satisfying main.
Tomato, basil and mozzarella: a simple combination that tastes like summer on a plate.
From marinated mozzarella skewers to tangy pasta salads and hearty grain bowls, this tortellini Caprese variation brings the familiar flavors you love in a quick, crowd-pleasing format. One bite and you’ll be hooked.
Looking for more seasonal favorites? Try light salads like Broccoli Cauliflower Salad, Easy Lemon Orzo Salad with Feta, Sun-Dried Tomato Pasta Salad, Tortellini Pesto Salad or Chicken Bacon Ranch Pasta Salad for a variety of summer-worthy sides and meals.
Why We Love This Tortellini Caprese Pasta Salad
Simple to prepare. Once the tortellini is cooked, everything comes together with a quick toss. Minimal chopping—just tomatoes, basil and spinach—so you’ll be serving this in no time.
Ready in under 30 minutes. Cheese tortellini cooks quickly, leaving plenty of time to prep the rest of the ingredients while it boils.
Bright, fresh flavors. Ripe tomatoes and fragrant basil make this a natural choice for warm-weather meals and farmer’s market finds.
Hearty enough for a meal. While it shines as a side, this salad is filling enough for dinner—serve with crusty bread and a glass of wine for an easy al fresco meal.
Ingredient Notes
- Tortellini: Cheese tortellini works beautifully here. Spinach-ricotta tortellini is another great option. Use your preferred brand, including a gluten-free version if needed.
- Tomatoes: Cherry or grape tomatoes are perfect—any small, poppable variety will do.
- Basil: Fresh basil is essential to this Caprese-style salad; it provides aroma and bright flavor that dried basil can’t match.
- Balsamic glaze: Optional but recommended for serving—use it to finish the salad for extra sweetness and visual appeal.
- Mozzarella pearls: Fresh mozzarella is best. If you don’t have pearls, cube a ball of fresh mozzarella into bite-sized pieces.
Ways to Vary This Recipe
- Add meat: Chopped salami, pepperoni, Italian sausage or cubed chicken make the salad heartier.
- More vegetables: Mix in mushrooms, peppers, diced red onion, or sun-dried tomatoes for extra texture and flavor.
- Extra cheese: Shaved or shredded Parmesan complements the mozzarella and adds depth.
Step-By-Step Instructions
Step 1: Cook the tortellini according to package instructions. Drain and rinse with cold water to stop the cooking and cool the pasta.
Step 2: Add chopped tomatoes, mozzarella, spinach, basil and minced garlic to the cooled tortellini.
Step 3: Pour in the olive oil, balsamic vinegar, salt, pepper and Italian seasoning. Toss thoroughly to combine so every bite is well seasoned.
Step 4: Taste and adjust seasoning or oil as needed. Chill until ready to serve and, if desired, finish with a drizzle of balsamic glaze.
Recipe Tips
Add extra olive oil when serving if the salad has been refrigerated for several hours; the pasta can absorb oil and appear dry.
Toss right before serving to redistribute any oil that settles to the bottom and allow it to come to room temperature so the dressing loosens.
Balsamic glaze is optional but adds sweetness, depth and an attractive finish when drizzled just before serving.
What to Serve with This Tortellini Caprese Salad
This salad pairs well with grilled proteins or simple roasted chicken. Serve alongside stuffed turkey burgers, spinach-ricotta chicken, a green spring salad and fresh bread for a complete, balanced meal.
Other Salad Recipes
- Shaved Brussels Sprout Salad
- Chickpea Avocado Salad
- Summer Strawberry Quinoa Salad
- Cucumber Dill Feta Salad
HUNGRY FOR MORE? Subscribe to the newsletter for new recipes and follow on social channels for updates and inspiration.
Tortellini Caprese Salad
Ingredients
- 20 oz cheese tortellini, uncooked (about 5 cups uncooked)
- 10 oz. cherry tomatoes, halved
- 8 oz. Mozzarella pearls
- 1 cup chopped spinach
- ¼ – ½ cup chopped basil
- ½ cup extra virgin olive oil
- 2 Tbsp balsamic vinegar
- 3-4 garlic cloves, minced
- ¾ tsp Italian seasoning
- ½ tsp each: salt and pepper
- Balsamic glaze (optional)
Instructions
-
Cook tortellini according to package directions. Prep and chop the other ingredients while it cooks.
-
When the tortellini is al dente, drain and rinse briefly with cool water to stop the cooking. In a large bowl, combine tortellini, spinach, tomatoes, mozzarella, basil and garlic. Pour over olive oil and balsamic vinegar, then add Italian seasoning, salt and pepper. Toss to coat evenly.
-
Chill until ready to serve. Before serving, toss to redistribute dressing and add more olive oil if the salad seems dry. Drizzle with balsamic glaze if desired.
-
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
Nutrition
Nutrition information is an approximation and should be used as a guide.
Did you enjoy this recipe? Have a question?Leave a comment below!
Shop this Post:
Mixing Bowls
Balsamic Glaze
Garlic Press