Easy Tortellini Caprese Salad with Balsamic Glaze

overhead view of tortellini caprese pasta salad

Easy Tortellini Caprese Salad with Balsamic Glaze

This easy tortellini caprese salad combines cheesy tortellini, juicy tomatoes, and fresh mozzarella for the ultimate summer side dish. Drizzled with a sweet balsamic glaze, it’s a simple crowd pleaser recipe that’s perfect for picnics, potlucks, or weeknight dinners.

Course Dinner, Lunch

Cuisine Italian

Prep Time 15

Total Time 15

Servings

Calories 223kcal

Author Teri

Cost $12

Equipment

colander

Ingredients

10 ounces fresh cheese tortellini
12 ounces marinated mozzarella balls cut into small pieces
10 ounces cherry or grape tomatoes
¼-1/2 cup fresh basil julienned
Salt & pepper
balsamic glaze

Instructions

Cook tortellini according to the package instructions. Drain and rinse thoroughly with cold water to stop the cooking process. Add to a large bowl.
If the mozzarella balls are not bite sized, cut into smaller pieces. Add to the tortellini. If the tomatoes are not bite sized, also cut these into smaller pieces. Add to the bowl. Add basil. Add enough of the marinate from the mozzarella balls to coat everything, (about ½ cup). Mix thoroughly. Add salt and pepper to taste.
You can drizzle the balsamic glaze over the top of the salad, or serve it on the side so everyone can drizzle it on themselves.
Let sit in fridge for full flavors to incorporate into the tortellini.

Notes

Recipe Tips:

Any variations or flavors of tortellini will work. I like to only use the white tortellini so the colors of all of the fresh ingredients can show.

If you can't find fresh mozzarella balls or mozzarella pearls, you can use any fresh mozzarella cheese - just cut it up into bite-sized cubes. Don't use the rectangular blocks of cheese - it doesn't have the same flavor and texture as a fresh, creamy mozzarella.

If I'm having a hard time finding fresh basil, I go looking for a basil plant at either the grocery store or the home store. A lot of times the plant is cheaper than a package of basil, and I can use it for many more meals to come!

Make this caprese tortellini salad up to one to two days in advance and store in an airtight container in the fridge. Leave out the basil until ready to serve to maintain the freshness and color. Leave off the balsamic glaze until ready to serve.

Additions & Substitutions:

Additions:

Any other fresh veggies you like - good options would be cucumber, red onion and colorful bell peppers.

If you like things spicy, add some crushed red pepper flakes or chili oil.

If you like a little crunch or texture, add some crushed French fried onions or crushed croutons to the top of the salad.

Substitutions:

Any other flavor of tortellini will work. If you are dairy-free, just use regular pasta.

Try gnocchi instead of tortellini.

Try hot honey instead of the balsamic glaze.

Storage & Freezing:

Storage: Store this in an airtight container in the fridge for up to 5 days.

Freezing: I don't recommend freezing this salad. The tomatoes and basil do not hold up well to freezing and thawing and will turn mushy and discolored.

Nutrition