Tortellini Caprese Salad (Print version)

Tender cheese tortellini tossed with fresh mozzarella, cherry tomatoes, and basil in a light balsamic dressing.

# Ingredient List:

→ Pasta

01 - 12 oz cheese tortellini, fresh or refrigerated

→ Vegetables & Herbs

02 - 1½ cups cherry tomatoes, halved
03 - 4 oz fresh mozzarella balls (bocconcini), halved
04 - ½ cup fresh basil leaves, torn

→ Dressing

05 - 3 tbsp extra-virgin olive oil
06 - 1½ tbsp balsamic glaze or balsamic vinegar
07 - 1 garlic clove, minced
08 - Salt and freshly ground black pepper, to taste

# How To Make It:

01 - Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to package directions until al dente. Drain well and rinse under cold running water to stop the cooking process and cool the pasta completely.
02 - In a large mixing bowl, combine the cooled tortellini, halved cherry tomatoes, halved bocconcini, and torn fresh basil leaves.
03 - In a small bowl, whisk together the extra-virgin olive oil, balsamic glaze or vinegar, minced garlic, salt, and freshly ground black pepper until well emulsified.
04 - Drizzle the dressing over the tortellini mixture and toss gently until all ingredients are evenly coated.
05 - Serve immediately at room temperature, or refrigerate for 30 minutes to allow the flavors to meld together before serving.

# Expert Advice:

01 -
  • The balsamic glaze threads through every bite like a sweet secret that makes people ask what you did differently.
  • It doubles as a weeknight dinner and a dish worth bringing to a barbecue without any stress.
02 -
  • Do not skip rinsing the tortellini because residual heat will melt the mozzarella into sad little stretchy strings instead of creamy bites.
  • The salad tastes best within four hours because basil oxidizes and the tomatoes release too much liquid if left overnight.
03 -
  • Boil the tortellini one minute less than the package says because carryover heat will finish the job and you will never end up with split pasta.
  • Run your knife under hot water before cutting the bocconcini for perfectly clean halves that do not squish out of shape.

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