This Caprese Tortellini Pasta Salad is everything I love about classic Caprese-fresh tomatoes, creamy mozzarella, basil, and balsamic-tossed with cheese tortellini to make it a little more filling and perfect for sharing. It's fresh, colorful, and comes together quickly with simple ingredients.
This is the kind of pasta salad that works for just about everything: summer dinners, backyard parties, potlucks, or an easy make-ahead lunch. It feels light and bright, but the tortellini gives it enough substance to actually satisfy.
As a cookbook author and professional recipe developer, I'm always looking for recipes that strike that balance between effortless and impressive-and this one hits it every time.
f you're craving more pasta salad ideas, be sure to check out our Easy Pesto Tortellini Pasta Salad, The Best Caesar Pasta Salad, and our High Protein Pasta Salad (40G per Serving!) for fresh inspiration.
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Why You'll Love This Caprese Tortellini Pasta Salad
- Fresh, light, and full of classic Caprese flavor
- Comes together in about 20 minutes
- Perfect for potlucks, picnics, and summer gatherings
- Easy to make ahead
- Vegetarian and crowd-friendly
Ingredients
Here are the ingredients you'll need for this recipe:
For the Pasta Salad
- Cheese tortellini
- Fresh mozzarella balls (ciliegine), halved
- Cherry tomatoes, halved
- Fresh basil, for serving
- Balsamic glaze, for serving
For the Dressing
- Extra virgin olive oil
- Dijon mustard
- Red wine vinegar
- Italian seasoning
- Salt
- Black pepper
tip!
Use a good-quality balsamic glaze here-it adds sweetness and ties everything together. See quantities in the recipe card below.
Directions
Let's make this pasta salad recipe together!
Cook the Tortellini
Bring a large pot of salted water to a boil. Cook the tortellini according to package directions until al dente. Drain and let cool slightly.
Make the Dressing
While the tortellini cooks, add the olive oil, Dijon mustard, red wine vinegar, Italian seasoning, salt, and black pepper to a small bowl. Whisk until smooth and emulsified.
Assemble
Transfer the cooked tortellini to a large bowl. Add the mozzarella balls and cherry tomatoes, then pour the dressing over top. Toss gently until everything is evenly coated.
Serve
Top with fresh basil and a drizzle of balsamic glaze just before serving.
Substitutions and Variations
- Tortellini: Spinach or pesto tortellini work well here, too.
- Mozzarella: Swap ciliegine for pearl mozzarella or diced fresh mozzarella.
- Tomatoes: Grape tomatoes or chopped heirloom tomatoes both work.
- Add protein: Grilled chicken, salami, or prosciutto make this more filling.
- Make it dairy-free: Use dairy-free tortellini and skip the mozzarella.
Tina's Tips and Tricks
- Salt your pasta water well-it's the base seasoning for the entire salad.
- Let the tortellini cool slightly before adding mozzarella so it doesn't melt.
- Toss gently to keep the tortellini intact.
- Add basil and balsamic glaze right before serving for the freshest flavor.
- If making ahead, reserve a little dressing to refresh the salad before serving.
Recipe Storage
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Make-ahead: You can assemble the pasta salad (without basil and balsamic glaze) up to 24 hours in advance. Add fresh basil and glaze just before serving for best texture and flavor.
Frequently Asked Questions
Yes. This is a great make-ahead dish. Just wait to add the basil and balsamic glaze until right before serving.
Either works. I prefer it slightly chilled or at cool room temperature.
You can, but the homemade dressing plus balsamic glaze gives the best Caprese-style flavor.
Caprese Tortellini Pasta Salad (Easy & Fresh)
Ingredients
For the Pasta Salad
- 8 oz cheese tortellini
- 8 ciliegine fresh mozzarella balls, halved
- 8 oz cherry tomatoes halved
- Fresh basil for serving
- Balsamic glaze for serving
For the Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoons Dijon mustard
- 2 teaspoons red wine vinegar
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Cook the tortellini according to package directions until al dente. Drain and let cool slightly.
- Make the Dressing: While the tortellini cooks, add the olive oil, Dijon mustard, red wine vinegar, Italian seasoning, salt, and black pepper to a small bowl. Whisk until smooth and emulsified.
- Assemble the Pasta Salad: Transfer the cooked tortellini to a large bowl. Add the mozzarella balls and cherry tomatoes, then pour the dressing over top. Toss gently until everything is evenly coated.
- Finish & Serve: Top with fresh basil and a drizzle of balsamic glaze just before serving.
Did You Make This Recipe?
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