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!

Course Appetizer, Lunch, Side Dish, Snack

Cuisine American, Italian

Diet Kosher, Vegetarian

Prep Time 30

Total Time 30

Servings 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

This pasta salad would also go great with deli meat. Add your favorite salami, turkey, or prosciutto.
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.
Serve this pasta salad cold or room temperature.

Nutrition