Fresh Cold Caprese Tortellini Pasta Salad Easy Homemade Recipe with Basil Pesto
A quick and flavorful cold pasta salad combining cheese tortellini, cherry tomatoes, fresh mozzarella pearls, and basil pesto for a fresh, Italian-inspired dish perfect for lunches, picnics, and potlucks.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: Italian
Ingredients
- 9 oz (255 g) cheese tortellini (fresh or frozen)
- 1 ½ cups (225 g) cherry tomatoes, halved
- 1 cup (150 g) fresh mozzarella pearls
- ⅓ cup (80 ml) basil pesto (fresh basil, garlic, pine nuts, parmesan)
- ¼ cup fresh basil leaves, torn or chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic glaze (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add 9 oz (255 g) of cheese tortellini and cook according to package instructions (3 to 5 minutes) until al dente.
- Drain well and immediately rinse under cold water to cool and stop cooking. Set aside to drain thoroughly for 5 minutes.
- While the pasta cooks, halve 1 ½ cups (225 g) of cherry tomatoes. Tear or roughly chop about ¼ cup of fresh basil leaves. Drain any excess liquid from 1 cup (150 g) of fresh mozzarella pearls.
- In a small bowl, whisk together ⅓ cup (80 ml) of basil pesto and 2 tablespoons of extra virgin olive oil. Season with salt and freshly ground black pepper to taste.
- In a large mixing bowl, combine the cooled tortellini, halved tomatoes, mozzarella pearls, and torn basil. Pour the pesto dressing over everything and toss gently but thoroughly to coat evenly.
- Cover and refrigerate the salad for at least 30 minutes to let flavors blend. Stir gently before serving.
- Just before serving, drizzle with optional balsamic glaze and garnish with extra torn basil leaves.
Notes
Do not overcook the tortellini to maintain texture. Rinse pasta under cold water immediately after cooking to stop cooking and prevent clumping. Use fresh basil pesto for best flavor. Toss gently to avoid bruising tomatoes or breaking mozzarella. Salad can be made up to 2 days ahead and tastes better after chilling. Add more olive oil or reserved pasta water if salad seems dry after chilling. Optional balsamic glaze adds a sweet acidity that balances the pesto and cheese.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 320
- Fat: 18
- Carbohydrates: 28
- Fiber: 2
- Protein: 12
Keywords: Caprese, tortellini, pasta salad, basil pesto, fresh mozzarella, cherry tomatoes, easy recipe, cold salad, Italian salad