Tortellini Caprese Salad
Tortellini caprese salad is a fun twist on the traditional caprese salad recipe. With fresh ingredients this simple recipe comes together in less than 20 minutes! Make this for a meal, side dish or for a summer potluck.
Prep Time10 minutes mins
Cook Time7 minutes mins
Total Time17 minutes mins
Course: Salad, Side Dish
Cuisine: American
Keyword: tortellini caprese, tortellini caprese salad, caprese tortellini, caprese tortellini salad
Servings: 6
Author: Bobbie Blue
- 1 20 ounce package tortellini
- 1 pint grape tomatoes, halved
- 8 ounces mozzarella balls
- ¼ cup olive oil plus extra to drizzle on pasta
- 3 tablspoons balsamic vinegar
- ⅛ teaspoon red pepper flakes
- ¼ teaspoon oregano
- ¼ teaspoon salt
- ¼ teaspoon cracked black pepper
- 1 clove garlic, minced
- 1 teaspoon shallot, minced
- 2 tablespoons fresh basil leaves, cut chiffonade style
- 2 tablespoons balsamic glaze
In a large pot of salted water, cook pasta according to package directions. Drain and set aside to cool. Drizzle a teaspoon of olive oil on pasta and toss to keep it from sticking together while it cools.
While the pasta is cooking, slice the tomatoes in half and cut the basil chiffonade style.
In a small bowl mix the olive oil, balsamic vinegar (not glaze), red pepper flakes, oregano, salt pepper, garlic and shallot together.
Once the tortellini has cooled add to a large mixing bowl with tomatoes, mozzarella cheese, and basil. Drizzle with the balsamic dressing.
Toss the ingredients to coat with the dressing. Transfer to a serving bowl or plates and garnish with balsamic glaze.
Serve salad at room temperature or chill for an hour.
Storage Recommendations
Store leftover tortellini pasta in the refrigerator for 1-2 days. The tomatoes will begin to get soggy after that so the salad will not be as fresh. You may need to drizzle a little extra olive oil and balsamic on the leftovers because pasta will continue to absorb the dressing while it is stored in the refrigerator.