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Emma Carter

Tortellini Caprese Pasta Salad

Cheese tortellini tossed with tomatoes, mozzarella, basil, and balsamic dressing for an easy cold pasta salad perfect for summer meals and potlucks.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 20 ounces refrigerated cheese tortellini
  • 2 cups cherry tomatoes halved
  • 8 ounces mozzarella pearls drained
  • 1/2 cup fresh basil chopped
  • 2 tablespoons olive oil for tossing
Dressing
  • 1/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 garlic clove minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon honey
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Method
 

Bring a large pot of salted water to a boil and cook the tortellini according to package directions until just tender.
    Drain the tortellini and rinse briefly under cool water to stop the cooking process.
      In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, Italian seasoning, honey, salt, and black pepper.
        Add the cooled tortellini, cherry tomatoes, mozzarella pearls, and basil to a large mixing bowl.
          Pour the dressing over the salad and toss gently until evenly coated.
            Chill for at least 30 minutes before serving. Drizzle with extra olive oil and fresh basil if desired.

              Notes

              Store leftovers in the refrigerator for up to 3 days in an airtight container. If making ahead, add part of the basil right before serving to keep it fresh and bright. This pasta salad pairs well with grilled chicken or sandwiches for an easy meal.