Description
This fresh and vibrant Tortellini Caprese Salad combines tender cheese tortellini with juicy cherry tomatoes, creamy fresh mozzarella, and aromatic basil, all tossed in a tangy balsamic dressing. Perfect as a light lunch or a flavorful side dish, it’s quick to prepare and ideal for warm days when you want a no-heat meal bursting with Italian flavors.
Ingredients
Scale
Salad Ingredients
- 1 package cheese tortellini (about 20 oz)
- 1 pint cherry tomatoes, halved
- 8 oz fresh mozzarella balls (bocconcini), halved
- 1/4 cup fresh basil leaves, chopped
Dressing
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
- Optional: Balsamic glaze for drizzling
Instructions
- Cook the Tortellini: Follow the package instructions to cook the cheese tortellini until al dente. Drain well and allow it to cool to room temperature before assembling the salad.
- Prepare the Salad: In a large mixing bowl, combine the cooled tortellini with the halved cherry tomatoes, halved mozzarella balls, and chopped basil leaves.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, salt, and pepper until the dressing is well emulsified.
- Toss the Salad: Pour the balsamic dressing over the salad ingredients. Gently toss everything to coat the tortellini and vegetables evenly with the dressing.
- Chill and Serve: Place the salad in the refrigerator to chill for at least 30 minutes. This resting time helps the flavors to meld beautifully.
- Optional Finish: Just before serving, drizzle the salad with balsamic glaze for added sweetness and an elegant presentation.
- Enjoy: Serve your Tortellini Caprese Salad cold and savor the fresh, vibrant Italian-inspired flavors.
Notes
- Be sure to cool the tortellini completely before mixing to avoid melting the mozzarella.
- The balsamic glaze is optional but adds a nice sweet contrast to the acidity of the vinegar.
- You can substitute fresh basil with baby spinach or arugula for a different green addition.
- This salad can be made a few hours in advance and kept refrigerated.
- Use good quality extra virgin olive oil and balsamic vinegar for the best flavor.
