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
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
- 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.
