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    Home » Recipes » Salads

    Summer Tortellini Caprese Salad

    Published: Jul 14, 2022 by Alana Lieberman · As an Amazon associate, I earn from qualifying purchases.

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    Pin graphic for summer tortellini caprese salad.

    This Tortellini Caprese Salad is made with soft, cheese-filled tortellini and fresh summer produce blended together with a simple drizzle of olive oil and balsamic reduction. Enjoy cold as a quick side dish, appetizer, or main dish!

    Summer tortellini caprese salad on a blue plate garnished with fresh basil.
    Jump to:
    • 📋 About the Recipe
    • 🛒 Ingredients
    • 📓 Instructions
    • ⁉️ Substitutions and Alterations
    • ❄️ How to Store
    • 🔍 FAQs
    • 💭 One More Tip
    • 🍴 Related Recipes
    • 📖 Recipe

    📋 About the Recipe

    • Vegetarian friendly. If you're hosting a summer BBQ or cookout this summer, this pasta salad is the perfect choice. It's filling enough for your vegetarian guests to enjoy as a meal.
    • Ready in 30 minutes. Similar to my Jerusalem Salad (Israeli Salad) and Bruschetta Salad with Grilled Peaches, this tortellini pasta salad is ready in 30 minutes or less with minimal prep. Great for last minute dinners or easy potlucks.
    • Customizable. Use this caprese salad recipe as a guide and make it your own. Increase or decrease the amounts of any ingredient or feel free to replace a vegetable or fruit with what you have in the kitchen.

    🛒 Ingredients

    Labelled ingredients for tortellini caprese salad (see recipe for details).

    A few notes about the ingredients:

    1. tortellini - I like to use cheese filled tortellini in this Summer tortellini salad, but you can use your favorite tortellini or another tortellini with neutral flavors that will compliment the fresh flavors in this pasta salad.
    2. mozzarella - For the best caprese salad, use fresh mozzarella packed in water. I recommend halved mozzarella balls, "ciliegene," or "cherry sized" mozzarella.
    3. olive oil - Similar to the mozzarella, use a high quality olive oil. This salad is made with a simple pasta salad dressing made with just olive oil, salt, and pepper so the olive oil is a prominent flavor. The best way to ensure you are buying a quality oil is to buy local or buy an oil with a certification seal from the California Olive Oil Council or the Australian Olive Association.
    4. cucumbers - I recommend using mini cucumbers. They're easy to slice and have a thin skin, making them easy to eat in cold salads. Any leftover cucumbers can be used to make my Jerusalem Salad (Israeli Salad) or enjoy dipped in Lemon Dill Yogurt Sauce.
    5. balsamic - This salad is drizzled with balsamic reduction or balsamic glaze at the end for the perfect tangy flavor. I always make my own, but you can opt for a store-bought balsamic glaze for an even quicker meal prep.

    📓 Instructions

    1. Prepare tortellini. Boil the tortellini according to package instructions.
    2. Drain the water. Once the tortellini is cooked, drain and rinse the tortellini with cold water in a colander.
    3. Add ingredients to a large bowl. Place the drained and rinsed tortellini in a large mixing bowl with the mozzarella, avocado, strawberries, sliced cucumbers, halved cherry tomatoes and thinly sliced balsamic.
    Cook tortellini in a colander. Cucumber, strawberries, basil, tomatoes, mozzarella, and avocado in a mixing bowl.
    1. Toss to combine.
    2. Season the tortellini pasta salad. Drizzle the pasta salad with enough extra virgin olive oil to coat the ingredients and season with salt and pepper to taste. Toss the salad again to coat evenly and distribute the seasonings.
    Tortellini caprese salad mixed together in a large mixing bowl with cracked pepper over top.
    1. Serve. I recommend serving tortellini caprese salad with a drizzle of balsamic reduction on a large platter for easy sharing with a crowd.
    Tortellini, cucumbers, tomatoes, basil, and mozzarella cheese mixed together.

    ⁉️ Substitutions and Alterations

    • Use another kind of tomato. Cherry tomatoes are my recommendation, but you can also use heirloom or another sweet and juicy variety.
    • Use your favorite tortellini. I like the simplicity of cheese filled tortellini but any kind of tortellini will work.
    • Adjust the amounts of each ingredient to your liking. Add more fresh basil, more balsamic, less olive oil etc. Customize this summer salad to fit your family's taste.
    • Dried basil is not recommended. Fresh basil has a bright, zesty flavor that simply cannot be replicated with dried herbs.
    • Make this salad more filling by adding in chopped deli meat. Add your favorite salami, turkey, or prosciutto.

    ❄️ How to Store

    To store: Store any leftover tortellini caprese salad in a storage container with a lid or a bowl covered tightly with plastic wrap. Leftovers will keep for 2 to 3 days.

    🔍 FAQs

    Can pasta salad be frozen?

    Freezing pasta salad is not recommended. Although tortellini alone can be frozen well, fresh fruits and vegetables will not have the same crisp texture once thawed. Pasta salads like this caprese salad are always best prepped right before you'd like to enjoy it.

    Can you make caprese salad the night before?

    Tortellini caprese salad is best served fresh, but you can prep a few of the ingredients the night before to make putting it together the next day quick and simple. Feel free to prepare the tortellini, cucumbers, mozzarella, and the balsamic reduction the night before. Store all ingredients separately and toss together with oil and seasonings right before serving.

    What should I serve pasta salad with?

    This pasta salad can be served as a side dish or a main, depending on serving size. If serving as a side, try pairing it with proteins like BBQ Baby Back Ribs, Chicken Kofta Kebabs, or BBQ Pulled Chicken. You could also keep the dinner vegetarian and serve with Air Fryer Garlic Bread and Roasted Asparagus and Brussels Sprouts.

    What is balsamic reduction made from?

    Balsamic reduction can be made quickly at home with just balsamic vinegar and brown sugar.

    How to make: Combine 2 cups balsamic vinegar and ½ cup brown sugar in a small saucepan. Simmer over medium-low heat, stirring occasionally, until the vinegar has thickened and reduced in half, about 8 to 10 minutes. Remove from heat and allow to cool completely before using. Glaze will thicken as it cools.

    💭 One More Tip

    Buy a basil plant! Having fresh basil in the garden or even in a small pot in the windowsill is an amazing, affordable way to keep fresh basil on hand without having to worry about it browning before you can use it up.

    Summer tortellini caprese salad on a blue serving platter with black serving utensils.

    🍴 Related Recipes

    • Rainbow Orzo Salad with Pesto
    • Jerusalem Salad (Israeli Salad)
    • Apple, Avocado, and Arugula Salad with Maple Cranberry Vinaigrette
    • Healthy Bruschetta Salad with Grilled Peaches

    Share your cooking with me! If you make this recipe, I'd love to know! Tag @yourhomemadehealthy on Instagram or leave a comment with a rating and some feedback at the bottom of this page!

    📖 Recipe

    Summer tortellini caprese salad with fresh bail and cherry tomatoes.

    Summer Tortellini Caprese Salad

    This Tortellini Caprese Salad is made with soft, cheese-filled tortellini and fresh summer produce blended together with a simple drizzle of olive oil and balsamic reduction. Enjoy cold as a quick side dish, appetizer or main dish!
    No ratings yet
    Print Pin Rate
    Course: Appetizer, Lunch, Side Dish, Snack
    Cuisine: American, Italian
    Diet: Kosher, Vegetarian
    Prep Time: 30 minutes
    Total Time: 30 minutes
    Servings: 6 servings
    Calories: 576kcal
    Author: Alana Lieberman
    Cost: $15

    Equipment

    • Mixing bowl

    Ingredients

    • 20 ounces (1 package) cheese-filled tortellini
    • 1 cup sliced mini cucumbers (about 3 mini cucumbers)
    • 1 cup halved cherry tomatoes (about 24 cherry tomatoes)
    • 1 cup sliced strawberries (about 6 medium strawberries)
    • 1 cup halved mozzarella balls, "ciliegine" or "cherry size" mozarella (about 1 8-ounce container, or 24 balls)
    • ½ cup diced avocado (about 1 avocado)
    • ¼ cup thinly sliced fresh basil (about 15 to 20 basil leaves)
    • ¼ to ⅓ cup olive oil just enough to coat the pasta and vegetables
    • 1 teaspoon kosher salt
    • 1 teaspoon freshly cracked black pepper
    • ¼ cup balsamic reduction (glaze)

    Instructions

    • Cook tortellini according to package instructions.
    • When tortellini is done cooking, drain and rinse with cold water.
    • Add tortellini to a large mixing bowl, along with cucumebrs, tomatoes, avocado, strawberries, mozzarella, and basil.
    • Gently toss to mix.
    • Pour in olive oil. Season to taste with salt and pepper. Stir to coat the pasta and vegetables in the oil.
    • Serve on a large serving platter with balsamic reduction drizzled over top.

    Notes

    1. This pasta salad would also go great with deli meat. Add your favorite salami, turkey, or prosciutto.
    2. To make homemade balsamic reduction (glaze): Combine 2 cups balsamic vinegar and ½ cup brown sugar in a small saucepan. Simmer over medium-low heat, stirring occasionally, until the vinegar has thickened and reduced in half, about 8 to 10 minutes. Remove from heat and allow to cool completely before using. Glaze will thicken as it cools.
    3. Serve this pasta salad cold or room temperature.

    Nutrition

    Calories: 576kcal | Carbohydrates: 64g | Protein: 18g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 74mg | Sodium: 1353mg | Potassium: 199mg | Fiber: 7g | Sugar: 8g | Vitamin A: 510IU | Vitamin C: 22mg | Calcium: 244mg | Iron: 2mg
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