Tortellini caprese salad is simple to make, ready in less than 30 minutes, is full of refreshing flavors and is a summer side we can’t live without! 

During the peak of summer, salads are a go to around here. I love using fresh ingredients and seasonal produce, because when the cooler months roll around it’s all about the comfort food. 

We chowed down on a smoked pasta salad last week, so it inspired me to make another easy salad recipe that is hearty enough for a meal. 

Ingredients Needed 

• cheese tortellini – it needs to be cooked before adding to the salad. You can use refrigerated or frozen. 
• small mozzarella balls – I like ciliegine or perline
• cherry tomatoes – can also use chopped tomatoes. 
• basil leaves – see below on how to slice chiffonade.
• extra virgin olive oil and balsamic vinegar – make sure these are good quality.
• Flaky salt and ground black pepper – adjust to your liking. 

How to Make Tortellini Caprese Salad 

In a large bowl, add the cooked tortellini, basil, and tomatoes. Stir in the olive oil. 

Drizzle the balsamic vinegar over top and season with salt and pepper.

How to Slice Basil Chiffonade 

Wash the basil leaves under cold water to remove any dirt or debris. Gently pat them dry with a paper towel.

Stack a few basil leaves on top of each other, with the largest ones on the bottom.  

Roll them into a tight cylinder. 

Use a sharp knife, make thin cuts across the rolled leaves.The cuts should be perpendicular to the length of the leaves and the roll, creating thin ribbons of basil.

Unroll the sliced basil, and add to the salad.

Basil chiffonade is best used immediately after slicing to save its fresh flavor and looks better. 

Remember that chiffonade is a cutting technique used to create thin, elegant ribbons of herbs or leafy greens, so the same method can be used for other herbs like mint or sage. 

Tips for Making 

• If you find that the tortellini soaks up most of the oil after it has been in the refrigerator, serve with a little more oil. 
• Olive oil and balsamic vinegar really shine in this recipe, that’s why we suggest high quality. 

Substitutions and Variations 

• Add more veggies if desired, however it will change the classic caprese flavor. 
• Toss in some shredded chicken or shrimp for more protein. 
• Instead of just cheese tortellini, try a spinach blend or your other favorite. 
• Fresh mozzarella can be used and chopped into small pieces if you don’t want to use the balls. 

How to Store 

Keep leftover tortellini caprese salad in an airtight container in the refrigerator for up to 4 days.

Serve with baked buttermilk chicken, salmon cakes, or sous vide strip steak for an easy dinner idea.

More Simple and Delicious Salad Recipes: 

• Mediterranean Cucumber Salad
• Chicken and Halloumi Salad
• Tuna Pesto Pasta Salad
• Cranberry Chicken Salad
• Avocado Salad Dressing

Tortellini Caprese Salad

Tortellini caprese salad is simple to make, ready in less than 30 minutes, is full of refreshing flavors and is a summer side we can’t live without! 

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Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 4

Author: Abbie

Ingredients

• 9 ounces cheese tortellini cooked
• 5 ounces small mozzarella balls ciliegine or perline
• 1 pint cherry tomatoes halved
• 1/3 cup basil leaves chiffonade
• 2 tablespoons good quality extra virgin olive oil
• 1-2 tablespoons good quality balsamic vinegar
• Flaky salt
• Ground black pepper

Instructions

• In a bowl, add tortellini, mozzarella, tomatoes, and basil. Add olive oil and mix well.
• Drizzle with balsamic vinegar and add flaky salt and pepper to taste.

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