If you love vibrant, fresh flavors with a playful twist on a classic Italian salad, the Tortellini Caprese Pasta Salad with Balsamic Glaze Recipe is going to steal your heart. This dish delivers fluffy cheese tortellini tossed with juicy cherry tomatoes, melty fresh mozzarella pearls, and fragrant ribbons of basil, all coated in a tangy, slightly sweet balsamic dressing that’s an absolute showstopper. It’s perfect for a warm afternoon picnic, potlucks, or as a stunning side that brightens up any meal. The balsamic glaze drizzle adds that final touch of elegance and flavor complexity that keeps you coming back for more.
Ingredients You’ll Need
Getting the balance right in this tortellini salad is surprisingly easy thanks to a handful of fresh and simple ingredients, each playing a crucial role in the overall taste and texture. From the tender pasta to the ripe tomatoes and the creamy mozzarella, every element shines through while complementing one another perfectly.
- Cheese tortellini (1 pound): Use refrigerated or frozen tortellini for convenience and a satisfyingly tender pasta base.
- Cherry or grape tomatoes (2 cups): Halved, these bring a fresh burst of sweetness and juicy texture.
- Fresh mozzarella pearls (8 ounces): Their creamy texture melts in your mouth, providing a rich contrast.
- Red onion (1/4 cup, thinly sliced, optional): Adds a mild bite and crunch, enhancing the salad’s depth.
- Fresh basil leaves (1/2 cup): Chiffonade-cut for a fragrant herbal note and lovely green color.
- Extra-virgin olive oil (1/4 cup): A silky dressing base with a fruity richness.
- Balsamic vinegar (2 tablespoons): Adds acidity and complements the sweet tomato flavors.
- Fresh lemon juice (1 tablespoon): Brightens up the dressing to keep it lively and fresh.
- Garlic clove (1, minced): Infuses subtle savoriness that ties everything together.
- Dijon mustard (1 teaspoon): Helps emulsify the dressing and adds gentle tang.
- Honey or sugar (1 teaspoon, optional): Balances acidity with a touch of natural sweetness.
- Dried oregano or Italian seasoning (1/2 teaspoon): Provides an earthy, herby undertone.
- Kosher salt (1/2 teaspoon, plus more to taste): Enhances all the flavors.
- Freshly ground black pepper (1/4 teaspoon): Adds subtle heat and complexity.
- Balsamic glaze (1/4 to 1/2 cup): For drizzling, to add a luscious, syrupy finish.
- Grated Parmesan cheese (2 to 3 tablespoons, optional): Introduces a nutty, savory edge.
- Red pepper flakes (a pinch, optional): For a touch of spice if you like a little kick.
How to Make Tortellini Caprese Pasta Salad with Balsamic Glaze Recipe
Step 1: Cook the tortellini
Start by bringing a large pot of well-salted water to a rolling boil—think of the sea’s saltiness. Add your tortellini and cook according to the package instructions until just al dente. The key here is to avoid overcooking so they keep their shape and texture in your salad. Once cooked, drain immediately and rinse under cool water briefly to stop the cooking process and prevent sticking. Spread the tortellini out on a tray or plate to cool while you prep the rest.
Step 2: Prepare the dressing
In a medium bowl, whisk together the olive oil, balsamic vinegar, lemon juice, minced garlic, Dijon mustard, and honey if you want a hint of sweetness. Add dried oregano, salt, and freshly ground pepper and whisk vigorously until the dressing emulsifies and thickens just a little. Taste and tweak—whether that means more salt, extra lemon juice for zing, or a touch more honey to mellow acidity.
Step 3: Prep the salad ingredients
Rinse and dry your cherry tomatoes carefully before slicing them in half lengthwise to maximize their burst of flavor. Drain the mozzarella pearls well—if you’re using larger mozzarella balls, cut those into bite-sized pieces. Thinly slice the red onion; if you prefer it less pungent, soak the slices in cold water for several minutes before draining. For that perfect fresh-herb fragrance, wash, dry, and chiffonade the basil leaves, saving the prettiest bits for garnish later.
Step 4: Assemble the salad
Into a large bowl, combine the cooled tortellini with tomatoes, mozzarella, and red onion. Pour about two-thirds of your dressing over the top and gently toss with care to coat everything evenly while keeping the tortellini intact. If things look dry, add more dressing a little at a time until the salad gleams with just the right light coating. Taste again and adjust seasoning if needed.
Step 5: Chill and incorporate fresh basil
Cover and refrigerate your pasta salad for at least 30 minutes to let those gorgeous flavors marry beautifully. Before serving, toss again gently and fold in the basil ribbons, reserving some for garnishing. The basil will maintain it’s vibrant green color and fresh aroma when added last.
Step 6: Finish with balsamic glaze and garnishes
Transfer your salad to a beautiful serving dish, then drizzle generously with thick balsamic glaze in zigzags or spirals—this is the magic touch that elevates the dish into something elegantly irresistible. Sprinkle on Parmesan cheese if you’re using it, and add a pinch of red pepper flakes for a hint of heat if you like. Top with extra basil leaves for a pop of freshness and color. Serve chilled or at a cool room temperature, with extra olive oil or glaze on the side if you want a richer finish.
How to Serve Tortellini Caprese Pasta Salad with Balsamic Glaze Recipe
Garnishes
Brighten your presentation with fresh basil leaves, extra ribbons, or even a few halved cherry tomatoes artfully placed on top. A dusty sprinkle of Parmesan cheese adds an inviting nutty aroma, while a drizzle of balsamic glaze creates a luscious, glossy finish that’s simply irresistible. Red pepper flakes add a subtle surprise for spice lovers.
Side Dishes
This pasta salad pairs beautifully with grilled chicken, a crisp green salad, or crusty garlic bread. It also shines on a buffet table alongside a charcuterie board or antipasto platter, making it wonderfully versatile for any gathering or casual meal alike.
Creative Ways to Present
For a stunning effect, serve the salad in clear glass bowls or on rustic wooden boards, allowing the vibrant colors to pop. Individual portions in small mason jars can wow guests at parties or picnics. You can also stuff the salad into hollowed-out tomatoes or bell peppers for a fresh, charming presentation with a fun twist.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator and consume within 2 to 3 days for maximum freshness. The flavors may intensify slightly as it rests, so it’s a great make-ahead option for busy days.
Freezing
Freezing is not recommended for this salad because the fresh ingredients like tomatoes, mozzarella, and basil lose their texture and flavor when thawed, and the dressing may separate.
Reheating
This salad is best enjoyed cold or at room temperature. If leftovers feel a little stiff from the fridge, let it sit out for 10 to 15 minutes and toss with a splash of olive oil or more balsamic glaze to revive the vibrant flavors before serving.
FAQs
Can I use dried tortellini for this salad?
While fresh or refrigerated tortellini provides the best texture, dried tortellini can work too—just be sure to cook it carefully until al dente and cool it thoroughly before adding to the salad.
Is it okay to omit the red onion?
Absolutely. The red onion adds crunch and a bit of sharpness, but if you’re not a fan or want a milder flavor, feel free to leave it out or substitute with finely chopped green onions for a gentler bite.
How can I make my own balsamic glaze?
Homemade balsamic glaze is simple: just simmer balsamic vinegar over low heat until it reduces to a thick, syrupy consistency. It intensifies the tangy sweetness naturally and is perfect for drizzling over this salad.
Can this salad be made vegan?
Yes! Use vegan cheese tortellini or any plant-based pasta, replace mozzarella pearls with vegan mozzarella or marinated tofu cubes, and omit the Parmesan or use a vegan alternative. The vinaigrette and balsamic glaze are naturally vegan.
What can I add to make this salad more filling?
For extra heartiness, mix in cooked grilled chicken, roasted vegetables, or toasted pine nuts. These additions bring protein and crunch while keeping the salad fresh and satisfying.
Final Thoughts
You really cannot go wrong with the Tortellini Caprese Pasta Salad with Balsamic Glaze Recipe. It’s a brilliant marriage of fresh ingredients and bold flavors that brighten up any table and mood alike. Whether you’re making it for a quick lunch, a party dish, or a vibrant side, it delivers exquisite taste with minimal fuss. I encourage you to give this recipe a whirl—you’ll find yourself reaching for seconds and sharing it with all your favorite people in no time!
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Tortellini Caprese Pasta Salad with Balsamic Glaze Recipe
- Prep Time: 0h 30m
- Cook Time: 0h 10m
- Total Time: 0h 40m
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This fresh and vibrant Tortellini Caprese Pasta Salad with Balsamic Glaze is a delightful blend of cheese tortellini, juicy cherry tomatoes, creamy mozzarella pearls, and fragrant basil, all tossed in a tangy homemade dressing and finished with a sweet balsamic glaze drizzle. Perfect for a light lunch, potlucks, or as a side dish, it’s easy to prepare, served chilled, and packed with Mediterranean flavors that celebrate the classic Caprese salad with a pasta twist.
Ingredients
Pasta and Cheese
- 1 pound (450 g) cheese tortellini, refrigerated or frozen
- 8 ounces (225 g) fresh mozzarella pearls (ciliegine), drained
Vegetables and Herbs
- 2 cups cherry or grape tomatoes, halved
- 1/4 cup red onion, very thinly sliced (optional but recommended)
- 1/2 cup fresh basil leaves, loosely packed, cut into ribbons (chiffonade)
Dressing
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh lemon juice
- 1 clove garlic, finely minced or grated
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or sugar (optional, to balance acidity)
- 1/2 teaspoon dried oregano or Italian seasoning
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
Finishing Touches and Garnishes
- 1/4 – 1/2 cup thick balsamic glaze (store-bought or homemade), for drizzling
- 2 – 3 tablespoons grated Parmesan cheese (optional, for serving)
- Red pepper flakes, a pinch (optional, for a little heat)
Instructions
- Cook the tortellini: Bring a large pot of well-salted water to a boil, tasting it to ensure it’s pleasantly salty like the sea. Add the tortellini and cook according to package directions until just al dente to keep their shape in the salad. Drain immediately in a colander, rinse gently under cool water for 15–20 seconds to cool and prevent sticking, then drain thoroughly. Spread out on a tray or plate to cool while preparing the dressing and vegetables.
- Prepare the dressing: In a medium bowl, whisk together olive oil, balsamic vinegar, lemon juice, minced garlic, Dijon mustard, and honey (if using). Add dried oregano or Italian seasoning, kosher salt, and black pepper. Whisk vigorously until the dressing is slightly thickened and emulsified. Taste and adjust seasoning for saltiness, acidity, or sweetness as needed.
- Prepare the salad ingredients: Rinse and dry the cherry or grape tomatoes, then slice them in half lengthwise. Drain mozzarella pearls well. Thinly slice red onion; for milder flavor, soak slices in cold water for 5–10 minutes, then drain and pat dry. Wash and dry basil leaves; stack, roll, and slice into thin ribbons (chiffonade). Set basil aside for now to maintain color.
- Assemble the pasta salad: In a large mixing bowl, combine the cooled tortellini, halved tomatoes, mozzarella pearls, and sliced red onion. Pour about two-thirds of the dressing over the mixture. Gently toss with a spoon or spatula to coat evenly without breaking the tortellini. Add more dressing gradually if the salad seems dry, and adjust seasoning with salt and pepper to taste.
- Chill and add basil: Cover the bowl and refrigerate for at least 30 minutes and up to 2–3 hours to allow flavors to meld. Just before serving, remove from fridge, toss gently again, and add the fresh basil ribbons, reserving a few leaves for garnish.
- Finish with balsamic glaze and garnish: Transfer the salad to a serving dish if desired. Drizzle thick balsamic glaze over the top in a decorative pattern, allowing it to pool on some tortellini and mozzarella. Sprinkle grated Parmesan cheese if using, add a pinch of red pepper flakes for heat if desired, and garnish with reserved basil leaves. Serve chilled or at cool room temperature. Optionally drizzle with extra olive oil or balsamic glaze at the table.
- Storage: Store leftovers in an airtight container in the refrigerator for 2–3 days. Before serving leftovers, let salad sit at room temperature for 10–15 minutes, then toss with a splash of olive oil or balsamic glaze to refresh flavors.
Notes
- Use fresh mozzarella pearls for best texture; if using larger mozzarella balls, cut into bite-sized pieces.
- Soaking sliced red onions in cold water mellows their sharpness.
- Adjust dressing seasoning according to taste, balancing acidity with honey if desired.
- Add basil just before serving to retain its bright green color and flavor.
- Balsamic glaze adds a sweet and tangy finish; store-bought or homemade works well.
- This salad can be served slightly chilled or at room temperature and makes a great make-ahead dish.
- Leftovers store well but are best enjoyed within 2–3 days for freshness.
