I love how this recipe takes the classic Caprese flavors—tomato, basil, and mozzarella—and gives them a pasta twist. It only takes about 25 minutes from start to finish, and it’s so versatile. I can make it ahead for picnics, lunches, or family dinners, and it always tastes even better after chilling. The balsamic glaze on top brings a sweet-tangy kick that ties it all together beautifully.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
20 oz cheese tortellini (about 5 cups uncooked)
10 oz cherry tomatoes, halved
8 oz mozzarella pearls
1 cup chopped spinach
1/4 cup chopped basil
1/2 cup olive oil
2 tablespoons balsamic vinegar
3–4 garlic cloves, minced
3/4 teaspoon Italian seasoning
1/2 teaspoon salt and pepper
Balsamic glaze, optional for serving
Directions
I start by cooking the tortellini according to the package instructions. While that’s boiling, I prep all the other ingredients—halving the tomatoes, chopping the spinach and basil, and mincing the garlic.
Once the tortellini is al dente, I drain it and rinse it briefly with cool water to stop the cooking and cool it down slightly.
I transfer the tortellini to a large bowl and add the spinach, cherry tomatoes, mozzarella pearls, basil, and garlic.
Then I pour in the olive oil and balsamic vinegar, sprinkle in the Italian seasoning, salt, and pepper, and toss everything well to combine.
I let the salad chill in the fridge until I’m ready to serve. Just before serving, I toss it again to redistribute the olive oil that settles at the bottom, and I drizzle a little balsamic glaze over the top for an extra burst of flavor.
Servings and Timing
This recipe makes 8 servings and comes together in about 25 minutes—10 minutes of prep and 15 minutes for cooking and cooling. It’s a great dish to make ahead for gatherings, lunches, or quick dinners.
Variations
I sometimes add grilled chicken, chickpeas, or salami slices to turn this into a more filling main dish.
If I’m out of mozzarella pearls, I just cube fresh mozzarella or use bocconcini.
A handful of arugula or kale adds a nice peppery bite if I want to switch out the spinach.
For extra flavor, I like mixing in sun-dried tomatoes or roasted red peppers.
I’ve also used a lemon vinaigrette instead of balsamic for a brighter twist.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 5 days. Since the pasta tends to soak up the olive oil, I usually add a little extra before serving to freshen it up. I always give it a good toss to bring everything back together. This dish is best served cold or at room temperature—no reheating needed.
FAQs
Can I use frozen tortellini?
Yes, frozen tortellini works perfectly. I just follow the package instructions and cook it until al dente before cooling it down.
Can I make this salad ahead of time?
Absolutely. I often make it a day in advance and let the flavors meld in the fridge. Just toss again and add a little olive oil before serving.
What’s the best balsamic glaze to use?
I either use store-bought balsamic glaze or make my own by simmering balsamic vinegar until thickened. Either option adds great flavor.
Can I make this dairy-free?
To make it dairy-free, I use dairy-free tortellini and skip the mozzarella or swap it for a vegan cheese alternative.
Is this salad good for meal prep?
Yes, it holds up really well for a few days in the fridge. It’s perfect for packing in lunches or having on hand for a quick meal.
Conclusion
Tortellini Caprese Salad is one of those recipes I keep coming back to, no matter the season. It’s easy, refreshing, and full of rich, satisfying flavors. Whether I serve it as a side at a cookout or make it the star of my lunchbox, it always hits the spot with minimal effort.
This quick and easy Tortellini Caprese Salad combines cheesy tortellini, juicy tomatoes, mozzarella pearls, and basil with a balsamic glaze—perfect for summer and beyond!
Ingredients
20 oz cheese tortellini (about 5 cups uncooked)
10 oz cherry tomatoes, halved
8 oz mozzarella pearls
1 cup chopped spinach
1/4 cup chopped basil
1/2 cup olive oil
2 tbsp balsamic vinegar
3–4 garlic cloves, minced
3/4 tsp Italian seasoning
1/2 tsp salt
1/2 tsp black pepper
Balsamic glaze, for drizzling (optional)
Instructions
Cook Tortellini:
Cook tortellini according to package instructions until al dente. Drain and rinse briefly with cool water to stop cooking.
Mix Salad Ingredients:
In a large bowl, combine cooked tortellini with spinach, cherry tomatoes, mozzarella pearls, chopped basil, and minced garlic.
Make the Dressing:
Pour olive oil and balsamic vinegar over the salad. Add Italian seasoning, salt, and pepper.
Toss & Chill:
Toss everything well to coat evenly. Chill until ready to serve.
Serve:
Just before serving, toss again to redistribute oil. Add extra olive oil if needed and drizzle with balsamic glaze.
Notes
Storing: Store in an airtight container in the refrigerator for up to 5 days.
Serving Tip: Always toss before serving to bring olive oil back up from the bottom. Add more olive oil if the salad seems dry.
Optional Add-ins: Add grilled chicken or salami for a protein boost.
