Description
A fresh and flavorful Tortellini Caprese Salad combining cheesy tortellini, juicy cherry tomatoes, creamy mozzarella pearls, and vibrant spinach and basil, all tossed in a zesty balsamic garlic dressing. Perfect as a light lunch or side dish, this no-cook salad comes together quickly and can be enjoyed chilled for a refreshing meal.
Ingredients
Scale
Salad Ingredients
- 20 oz cheese tortellini, uncooked
- 10 oz cherry tomatoes, halved
- 8 oz mozzarella pearls
- 1 cup chopped spinach
- ¼ cup fresh basil, chopped
Dressing Ingredients
- ½ cup olive oil
- 2 tablespoons balsamic vinegar
- 3-4 garlic cloves, minced
- ¾ teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- Balsamic glaze, for drizzling (optional)
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions until al dente. Drain and rinse briefly with cool water to stop the cooking process.
- Prepare the Salad: In a large mixing bowl, combine the cooked tortellini, halved cherry tomatoes, mozzarella pearls, chopped spinach, and chopped basil.
- Make the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, Italian seasoning, salt, and freshly ground black pepper until fully emulsified.
- Toss and Chill: Pour the dressing over the tortellini mixture and toss gently until evenly coated. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Serve: Toss the salad again before serving to redistribute the dressing. Drizzle with balsamic glaze if desired for extra depth of flavor.
Notes
- For best flavor, allow the salad to chill for at least 30 minutes before serving.
- You can substitute fresh mozzarella pearls with small mozzarella balls if unavailable.
- If you prefer, add a sprinkle of freshly cracked black pepper on top before serving.
- This salad can be made a few hours ahead and stored covered in the refrigerator.
- Feel free to add some toasted pine nuts or sliced black olives for an extra savory touch.
