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
Scale
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.
