Caprese Tortellini Salad
Prep time
Cook time
Total time
Hearty tortellini is tossed with tomatoes, basil, and mozzarella to make a twist on the classic caprese salad.
Recipe type: Side
Cuisine: American
Serves: 8
  • 1 lb dried mushroom tortellini
  • Olive oil
  • 1 clove garlic, crushed
  • 1 lb mini heirloom tomatoes (or sweet cherry tomatoes), quartered
  • 1 12 oz tub marinated mini-mozzarella balls, quartered
  • 1 cup basil leaf chiffonade, packed
  • Balsamic vinegar
  • Salt and Pepper
  1. Bring a large pot of salted water to a boil, and cook the tortellini for about 12 minutes or until al dente, being careful not to overcook.
  2. Drain the pasta, and return to the pot. While the pasta's still warm, toss with about 2 tablespoons of olive oil and the crushed garlic.
  3. Meanwhile, wash and quarter the tomatoes. Season with salt, and toss so most of the seeds and pulp fall out. Add the tomatoes to the pasta.
  4. Drain the mozzarella balls, cut into quarters, then add to the pasta.
  5. Make a chiffonade with the basil leaves, and pack into a 1-cup measuring cup. Add this to the pasta as well, and give everything a good toss.
  6. To the pasta salad, add another 3 tablespoons olive oil, and 3-4 tablespoons balsamic vinegar. Toss until blended. Add salt and pepper to taste.
Recipe by Webicurean at