The Tortellini Caprese Pasta Salad with Balsamic Glaze Recipe is a vibrant, refreshing dish that perfectly blends the comforting creaminess of cheese tortellini with the bright, juicy burst of cherry tomatoes and the fresh allure of mozzarella pearls. Tossed in a fragrant mix of basil ribbons and a lusciously tangy homemade dressing, then finished with a generous drizzle of thick balsamic glaze, this salad is an unforgettable combination of textures and flavors. It’s a fantastic choice for warm-weather meals, potlucks, or whenever you want a simple yet impressive Italian-inspired treat that feels both hearty and light.
Ingredients You’ll Need
This recipe calls for a handful of straightforward ingredients, each bringing its own delicious note to the ensemble. From the tender cheese tortellini that provides the hearty base, to the fresh basil adding an herbal pop, every item plays a crucial role in achieving that perfect balance of taste, texture, and color.
- Cheese tortellini (1 pound): Acts as the tender and chewy foundation of the salad, soaking up the dressing beautifully.
- Cherry or grape tomatoes (2 cups): Adds juicy sweetness and vibrant color with every bite.
- Fresh mozzarella pearls (8 ounces): Creamy and soft, these bring the classic Caprese element that makes the salad truly special.
- Red onion (1/4 cup, thinly sliced): Provides a slight sharpness and crunch, optional but highly recommended.
- Fresh basil leaves (1/2 cup, chiffonade): Infuses the salad with fragrant, herbal freshness.
- Extra-virgin olive oil (1/4 cup): The base of the dressing, lending richness and body.
- Balsamic vinegar (2 tablespoons): Adds that signature tang and depth to the dressing.
- Fresh lemon juice (1 tablespoon): Brings bright acidity to balance the flavors.
- Garlic (1 clove, minced): A punch of savory aroma and flavor.
- Dijon mustard (1 teaspoon): Helps emulsify the dressing and adds mild sharpness.
- Honey or sugar (1 teaspoon, optional): Balances acidity with gentle sweetness if desired.
- Dried oregano or Italian seasoning (1/2 teaspoon): Adds a subtle herby note that ties the Italian-inspired flavors together.
- Kosher salt (1/2 teaspoon, plus more to taste): Enhances all the flavors.
- Black pepper (1/4 teaspoon): Adds gentle warmth.
- Balsamic glaze (1/4 to 1/2 cup): The finishing touch, providing a glossy, sweet-tart drizzle that elevates the salad.
- Grated Parmesan cheese (2–3 tablespoons, optional): For an extra savory kick.
- Red pepper flakes (a pinch, optional): For those who like their salad with a subtle spicy edge.
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 boil—think of it tasting like the sea. This seasoning is key because it flavors the tortellini from within. Add the tortellini and cook it just until al dente, following the package instructions carefully. You want the pasta tender, but still with a bit of firmness to keep its shape in the salad. Once cooked, drain immediately and rinse briefly under cool water to stop the cooking process and prevent sticking. Spread the tortellini out on a tray to cool a bit as you prepare the other elements.
Step 2: Prepare the Dressing
In a medium bowl, whisk together the olive oil, balsamic vinegar, fresh lemon juice, minced garlic, Dijon mustard, and honey if you like a touch of sweetness. Sprinkle in the dried oregano, salt, and black pepper, and whisk vigorously until the mixture emulsifies into a slightly thickened dressing. This tangy, slightly sweet dressing will coat each element of the salad and bring everything to life. Taste and tweak the seasoning at this stage — a little more salt or acidity might be just what it needs.
Step 3: Prep the Salad Ingredients
Halve the cherry tomatoes, drain the mozzarella pearls, and thinly slice the red onion. If the onion feels too pungent, a quick soak in cold water softens its bite. Wash and dry the basil leaves thoroughly before rolling them up and slicing into thin ribbons—a technique called chiffonade, which releases their fragrance beautifully. Fresh basil should be added close to serving time to maintain its vibrant color and flavor.
Step 4: Assemble the Salad
Place the cooled tortellini in a large bowl and add the tomatoes, mozzarella, and red onion. Pour about two-thirds of the dressing over everything. Toss gently but thoroughly to coat every morsel without breaking the tortellini. If it feels a little dry, drizzle in more dressing a bit at a time until all looks glossy and irresistible. Give it a final taste and adjust seasoning with salt and pepper as needed.
Step 5: Chill and Add Basil
Cover the salad and refrigerate for 30 minutes to 3 hours, letting the flavors meld and deepen. Just before serving, toss gently again with fresh basil ribbons, reserving some for garnish. This rest time is when the salad blossoms into its full flavor-packed glory.
Step 6: Finish with Balsamic Glaze and Garnish
Transfer the salad to a beautiful serving dish and drizzle the balsamic glaze generously over the top in an artful zigzag or spiral. The glaze adds a sweet-tart contrast and an elegant sheen. Sprinkle Parmesan cheese and red pepper flakes if you want an extra layer of flavor and just a little heat. Garnish with more basil leaves for the finishing touch. Serve slightly chilled or at cool room temperature for maximum enjoyment.
How to Serve Tortellini Caprese Pasta Salad with Balsamic Glaze Recipe
Garnishes
Fresh basil leaves and a sprinkle of shaved Parmesan cheese complement the salad beautifully, adding bursts of herbal aroma and savory sharpness. A pinch of red pepper flakes delivers a subtle warming kick for those who love a touch of spice. The balsamic glaze drizzle also acts as a gorgeous and flavorful garnish that makes the salad look as good as it tastes.
Side Dishes
This salad is a star on its own but pairs wonderfully with simple grilled proteins like chicken or shrimp, crunchy garlic bread, or a crisp green salad for a well-rounded meal. It also fits in perfectly at picnics or summer barbecues, bringing a refreshing, colorful option to any spread.
Creative Ways to Present
For a party or special occasion, serve the Tortellini Caprese Pasta Salad with Balsamic Glaze Recipe in individual clear glasses or mason jars for a pretty, portable presentation. Alternatively, arrange it over a bed of mixed greens or on a beautiful platter lined with large basil leaves for an Instagram-worthy centerpiece that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the refrigerator for up to 2 to 3 days. The flavors continue to develop as it sits, but it’s best enjoyed within this time to keep the fresh textures intact. Before serving, let it sit at room temperature for 10 to 15 minutes and toss with a little olive oil or more balsamic glaze to revive that wonderful shine and flavor.
Freezing
This salad is not ideal for freezing because the fresh ingredients like tomatoes, basil, and mozzarella pearls don’t freeze well—they lose their texture and freshness when thawed. For best results, enjoy this salad fresh or refrigerated only.
Reheating
Because this is a cold pasta salad designed to be enjoyed chilled or at room temperature, reheating is not recommended. Serve leftovers straight from the fridge, refreshed with a gentle toss and a splash of dressing or balsamic glaze to bring back the brightness.
FAQs
Can I use store-bought balsamic glaze for the Tortellini Caprese Pasta Salad with Balsamic Glaze Recipe?
Absolutely! Store-bought balsamic glaze is a convenient and delicious option. Just be sure to choose a good-quality glaze for the best flavor. You can also make your own by reducing balsamic vinegar with a bit of sweetener if you prefer a homemade touch.
What type of tortellini works best in this recipe?
Cheese-filled tortellini is the classic choice here, especially ravioli-style with ricotta or parmesan filling, as it complements the Caprese flavors perfectly. You can use refrigerated or frozen tortellini; just cook it according to the package instructions for best texture.
Can I make this salad vegan or dairy-free?
Yes! Swap the cheese tortellini for a vegan version or use a sturdy pasta shape instead. Replace mozzarella pearls with plant-based cheese alternatives or marinated tofu cubes, and omit Parmesan or use vegan Parmesan substitutes. Adjust the dressing by skipping honey to ensure it’s fully vegan-friendly.
How long should I chill the salad before serving?
Chilling the salad for at least 30 minutes allows the flavors to meld beautifully. However, it can be refrigerated for up to 2 to 3 hours. Just add fresh basil and toss gently right before serving to keep the basil vibrant and fresh.
Is the red onion necessary?
Red onion adds a lovely crunch and a little bite, balancing the richness of the cheese and tortellini, but it’s optional. If you prefer a milder taste, soak the slices in cold water before adding, or simply leave them out altogether.
Final Thoughts
I can’t recommend the Tortellini Caprese Pasta Salad with Balsamic Glaze Recipe enough if you want something that effortlessly combines fresh Italian flavors with ease and elegance. It’s a guaranteed crowd-pleaser that’s as fun to make as it is to eat, perfect for warming days when you crave something bright, creamy, and just a little bit special. Trust me, once you try this salad, it will become one of your go-to favorites for every season.
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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: 6-8 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Tortellini Caprese Pasta Salad with Balsamic Glaze is a fresh and flavorful Italian-inspired dish combining cheesy tortellini, juicy cherry tomatoes, creamy mozzarella pearls, and fragrant basil, all tossed in a tangy balsamic dressing and finished with a drizzle of sweet balsamic glaze. Perfect as a light lunch, side dish, or party salad, this recipe offers an easy-to-make, colorful, and satisfying meal that celebrates classic Caprese flavors with a delightful 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
- 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. Add the tortellini and cook just until al dente according to package directions, being careful not to overcook. Drain immediately in a colander, rinse under cool water for 15–20 seconds to prevent sticking, then drain well. Spread out the tortellini on a tray or large plate to cool.
- 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, salt, and black pepper. Whisk vigorously until the dressing is slightly thickened and emulsified. Adjust seasoning with more salt, vinegar, lemon juice, or honey to taste.
- Prepare the salad ingredients: Rinse and halve the cherry tomatoes. Drain the mozzarella pearls or cut larger mozzarella into bite-sized pieces. Thinly slice red onion; if desired, soak in cold water for 5–10 minutes to mellow the flavor, then drain and pat dry. Wash and thoroughly dry basil leaves; stack and roll into a tight cylinder, then thinly slice to create ribbons (chiffonade).
- Assemble the pasta salad: In a large mixing bowl, combine cooled tortellini, tomatoes, mozzarella, and red onion. Pour about two-thirds of the dressing over the salad and gently toss to coat, taking care not to break the tortellini. Add more dressing if needed to achieve a glossy coating. Taste and adjust seasoning with salt and pepper as needed.
- Chill and add basil: Cover the salad and refrigerate for at least 30 minutes and up to 2–3 hours to allow flavors to meld. Just before serving, gently toss the salad again and fold in the fresh basil ribbons, reserving some for garnish.
- Finish with balsamic glaze and garnish: Transfer the salad to a serving platter or bowl. Drizzle generously with balsamic glaze in a pattern and sprinkle with grated Parmesan if using. Add a pinch of red pepper flakes for heat if desired. Garnish with whole basil leaves or additional ribbons. Serve slightly chilled or at cool room temperature, with extra olive oil or balsamic glaze on the side if preferred.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2–3 days. Before serving leftovers, let the salad sit at room temperature for 10–15 minutes and toss with a splash of olive oil or additional balsamic glaze to refresh the flavors.
Notes
- To prevent tortellini from sticking, rinse briefly with cool water after cooking and spread out to cool.
- If red onion flavor is too strong, soak slices in cold water before adding to salad.
- Adjust sweetness in dressing with honey or sugar to balance the acidity of balsamic vinegar.
- Use fresh basil added just before serving to maintain vibrant color and flavor.
- Serve salad slightly chilled or at cool room temperature for best taste.
- Leftover salad can be refreshed with a drizzle of olive oil or balsamic glaze before serving.
