Description
Caprese Tortellini Pasta Salad is a fresh, cheesy pasta salad with refrigerated tortellini, cherry tomatoes, sun dried tomatoes, mozzarella pearls, basil, Parmesan, and balsamic dressing. It is easy to prep ahead and works beautifully for cookouts, lunches, potlucks, or a chilled side with grilled chicken.
Ingredients
- 20 oz refrigerated mozzarella tortellini, or 5 cheese
- 2 cups cherry tomatoes, halved
- 8 oz sun dried tomatoes, roughly chopped, oil reserved
- 8 oz mozzarella pearls, about 1 ¼ cups
- ⅓ cup red onions, finely diced
- ⅓ cup Parmesan cheese, grated
- ¼ cup packed fresh basil leaves
- Balsamic glaze, to drizzle on top
- Balsamic Dressing or up to 1 ¼ cups bottled dressing of choice
- ¾ cup extra virgin olive oil
- ⅓ cup balsamic vinegar
- 2 tablespoons honey
- 3 teaspoons Dijon mustard
- 2 teaspoons lemon juice
- 3 cloves garlic, minced
- 2 tablespoons Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- ¾ teaspoon salt
Instructions
- Marinate the mozzarella: Pour the reserved oil from the sun dried tomatoes into a small bowl. Drain the mozzarella pearls well, stir them into the oil, and refrigerate while you prepare the salad.
- Make the dressing: Add the olive oil, balsamic vinegar, honey, Dijon, lemon juice, garlic, Parmesan, Italian seasoning, and salt to a jar with a lid or a small food processor. Shake or blend until smooth and fully combined, then refrigerate.
- Cook the tortellini: Boil the tortellini according to package directions until just tender. Drain well, transfer to a large bowl, and toss with ½ cup dressing while warm so it absorbs flavor as it cools.
- Combine the salad: Let the tortellini cool for 10 mins, then add the marinated mozzarella, cherry tomatoes, sun dried tomatoes, red onions, Parmesan, and up to ½ cup more dressing. Toss gently until everything is coated.
- Chill and finish: Cover and refrigerate for 2 to 3 hours if time allows. Before serving, toss with more dressing as needed, add thinly sliced basil, and drizzle with balsamic glaze.
Notes
- Use up to 1 ¼ cups bottled balsamic or Italian dressing if you want a faster version.
- Cook the tortellini just until tender so it does not turn too soft after chilling.
- Save a little dressing to refresh the salad before serving because tortellini absorbs dressing as it sits.
- Store leftovers in an airtight container in the fridge for 1 to 2 days. Do not freeze, since the tomatoes and tortellini can turn watery and soft.
- Prep Time: 20 mins
- Cook Time: 4 mins
- Cuisine: Italian American
Nutrition
- Serving Size: 8
- Calories: 522 kcal