Tortellini Caprese Salad Recipe

A Salad That Feels Like a Hug

I have always loved a good pasta salad. It reminds me of summer picnics with my family. We would sit on a big, checkered blanket in the park. The sun was warm on our faces.

This Tortellini Caprese salad is my new favorite. It feels like a hug in a bowl. The little cheese-filled tortellini make it so special. Doesn’t that sound like a happy lunch?

My First Time With Tortellini

The first time I cooked tortellini, I was a young bride. I was so nervous. I thought it would be very difficult to make.

I was wrong. It is just as easy as boiling any other pasta. You just have to be careful not to overcook it. I still laugh at how worried I was. Now, what is a food that used to scare you to cook?

Why We Mix the Dressing Separately

This is a small step that matters a lot. Whisking the dressing in its own bowl first is important. It lets the oil and vinegar become friends.

If you just pour them over the salad, they will not mix well. One bite will be all oil. The next will be too sharp with vinegar. Doing this small thing makes every single bite taste perfect.

The Magic of Letting It Rest

I know you will want to eat this salad right away. It looks and smells so good. But try to be patient if you can.

Letting it chill for an hour is like letting the flavors have a party. They all get to know each other. The tortellini soaks up the lovely dressing. It becomes something even more wonderful.

Fun fact: The word “tortellini” means “little pies” in Italian. Isn’t that a cute name for them? Do you prefer your pasta salads cold or at room temperature?

Making It Your Own

The best recipes are the ones you can change to suit your taste. That is why this one is so great. Do you not like raw onion? You can leave it out.

You could add some chopped olives or salami. You could use a different shape of pasta. Cooking should be fun, not strict. What is one ingredient you would love to add to this salad?

A Dish For Sharing

This salad is more than just food. It is a dish meant to be shared with people you love. Bringing a bowl to a picnic or a family dinner is a kind act.

It says, “I made this for us to enjoy together.” That feeling of sharing is what good food is all about. It fills your stomach and your heart.

Ingredients:

Ingredient	Amount	Notes
Cheese tortellini	1 package (19 ounces)	Cooked according to package instructions, cooled completely
Cherry tomatoes	2 cups (298 g)	Halved
Red onion	½ cup (80 g)	Thinly sliced, about ½ an onion
Mozzarella pearls	8 ounces (226 g)
Extra virgin olive oil	¼ cup (54 g)
Balsamic vinegar	¼ cup
Dijon mustard	1 teaspoon
Garlic powder	1 teaspoon
Kosher salt	½ teaspoon
Pepper	¼ teaspoon
Fresh basil		Cut in ribbons, for garnish

My Favorite Summer Pasta Salad

Oh, this recipe brings back such happy memories. I first made it for a family picnic by the lake. The sun was shining, and the kids were playing in the water. This salad was so cool and refreshing. Everyone asked for the recipe. I still smile thinking about that day. Now, let’s make it together. It is easier than you think.

Ingredients

• 1 package (about 20 oz) cheese tortellini
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1 cup mozzarella pearls (ciliegine)
• 1/4 cup fresh basil, chiffonade
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions

Step 1: Cook the cheese tortellini according to the package directions. Drain and spread it on a large baking sheet to cool completely. This prevents the mozzarella from melting when mixed in.

Step 2: In a large bowl, combine the cooled tortellini, halved cherry tomatoes, thinly sliced red onion, and mozzarella balls. Toss everything together gently.

Step 3: For the dressing, whisk together the olive oil, balsamic vinegar, Dijon mustard, garlic powder, salt, and pepper in a small bowl until emulsified.

Step 4: Pour the dressing over the pasta salad and toss until everything is evenly coated. Roll the fresh basil leaves and slice them into thin ribbons (chiffonade). Sprinkle the basil over the salad. Do you know another name for these basil ribbons? Share below!

Step 5: Cover and refrigerate the salad for at least one hour to allow the flavors to meld. It can be eaten immediately but is best after chilling.

Cook Time: 10 minutes
Total Time: 1 hour 20 minutes
Yield: 6 servings
Category: Lunch, Salad

Let’s Mix It Up!

This salad is like a blank canvas. You can change it to match your mood. Here are a few of my favorite twists. They are all so simple and fun to try. I get creative with what I have in the fridge.

Meat Lover’s Twist: Add some chopped salami or pepperoni. It gives a nice, salty bite. My grandson loves it this way.

Summer Garden Twist: Toss in some chopped cucumber or yellow bell pepper. It adds a wonderful, fresh crunch. Perfect for a hot day.

Zesty Italian Twist: Swap the mozzarella for fresh, crumbled feta cheese. It makes the whole salad taste a little sharper. So good!

Which one would you try first? Comment below!

Serving It With Style

This salad is a star all on its own. But I love to make a whole meal out of it. For a simple lunch, I serve it with some crusty garlic bread. For dinner, it pairs nicely with a grilled chicken breast. You could also serve it in little cups for a party. They look so fancy.

What should we drink with it? A nice, fizzy lemonade is my go-to. It is so refreshing. For the grown-ups, a chilled glass of Pinot Grigio is just lovely. It is light and crisp. Which would you choose tonight?

Keeping Your Tortellini Salad Fresh

This salad loves a cool fridge. Just pop it in a sealed container. It will stay happy for about three days.

I do not suggest freezing this one. The tomatoes and mozzarella get too watery. The texture just is not the same.

I once made a huge batch for a family picnic. Having it ready in the fridge saved my day. This is why batch cooking matters. It gives you more time with your guests.

If you need to reheat it, let it warm up on the counter. Or eat it straight from the fridge. It is delicious both ways. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Salad Problems

Is your salad too dry? Just whisk up a little more dressing. A good salad needs enough dressing to coat everything.

Do you dislike raw onion? Soak your sliced onion in cold water. I do this for ten minutes. It takes away the sharp bite.

I remember when my tortellini stuck together. I did not cool it down fast enough. Now I rinse it with cool water. This stops the cooking and keeps them separate. Fixing small problems builds your cooking confidence. Which of these problems have you run into before?

Your Tortellini Salad Questions Answered

Q: Can I make this gluten-free?
A: Yes! Just use your favorite gluten-free tortellini from the store.

Q: Can I make it ahead?
A: Absolutely. It gets even better after sitting for an hour.

Q: What if I do not have mozzarella pearls?
A: You can chop a big ball of fresh mozzarella instead.

Q: Can I double the recipe for a crowd?
A: Of course. Just use a very big bowl to mix it all.

Q: Is the Dijon mustard important?
A: It helps the dressing stick to the salad. Fun fact: mustard is an emulsifier! Which tip will you try first?

Thank You for Cooking With Me

I hope you love this simple, tasty salad. It always reminds me of summer lunches. Making food for others is an act of love.

I would be so happy to see your creation. Have you tried this recipe? Tag us on Pinterest! You can find me at Olivia’s Kitchen. Sharing food stories brings us all closer.

Happy cooking!
—Olivia Hartwell.