Caprese Pasta Salad
This Caprese Pasta salad is loaded with cheese-filled tortellini, juicy tomatoes, marinated mozzarella pearls, and fresh basil. It's all tossed in a homemade balsamic dressing and finished with a rich balsamic glaze.
Servings: 10 people
Calories: 484kcal
Ingredients
- 20 oz. refrigerated mozzarella tortellini or 5-cheese
- 2 cups cherry tomatoes halved
- 8 oz. sun-dried tomatoes roughly chopped. Oil reserved
- 8 oz. mozzarella pearls about 1 ¼ cups
- ⅓ cup red onions finely diced
- ⅓ cup Parmesan cheese grated
- ¼ cup packed fresh basil leaves
- Balsamic glaze to drizzle on top
Balsamic Dressing- or up to 1 ¼ cups bottled dressing of choice
- ¾ cup extra virgin olive oil
- ⅓ cup balsamic vinegar
- 2 tablespoons honey
- 3 teaspoons Dijon mustard
- 2 teaspoons lemon juice
- 3 cloves garlic minced
- 2 tablespoons Parmesan cheese grated
- 1 teaspoon Italian seasoning
- ¾ teaspoon salt
Instructions
- Transfer the oil from the sundried tomatoes to a small bowl. Drain the mozzarella pearls if they’re packed in water and add them to the oil. Stir to combine. Refrigerate until ready to use.
- Combine the dressing ingredients in a mini food processor or in a jar with a lid. Blend/shake well to combine and emulsify. Cover and refrigerate.
- Boil tortellini according to package instructions, do not overcook. Drain well and transfer to a large bowl.
- Add ½ cup dressing to the warm tortellini and use a silicone spatula to gently toss to combine. Let cool for 10 minutes.
- Spoon the mozzarella pearls over the tortellini, discarding excess oil on the bottom of the bowl. Add the tomatoes, onions, parmesan, and up to ½ cup more dressing. Gently stir to combine.
- Refrigerate for 2-3 hours. (You may also serve right away if needed.)
- Prior to serving: Drizzle with remaining dressing if desired and toss to coat. Slice the basil into thin slivers and sprinkle it over the salad. Drizzle with balsamic glaze and serve!
Notes
Pro Tips:
Storage:
Nutritional information is an estimate and is per serving. There are 10 servings in this recipe.
- Tortellini: I use Rana refrigerated Tortellini with this recipe. There are several varieties which pair well here, I use mozzarella to stay with the caprese theme. Other great options include 5-cheese, spinach and cheese, and chicken mozzarella.
- Mozzarella Pearls: I use Belgioioso fresh mozzarella pearls that are packed in water, they're softer and creamier than the vacuum sealed ones but either variety is fine to use!
- Cherry Tomatoes: I like to slice them in half and place them flat-side-down on a paper towel to absorb excess liquid.
- Be sure to use a timer when you boil your pasta to ensure that you don’t overcook it. I like to cook it for 30 seconds less than al dente, as it cools gradually, during which time it finishes cooking.
- There is 1 + 1/4 cups dressing in this recipe, which seems like a lot, but the pasta absorbs a surprising amount, especially as it continues to sit. Add it in increments until desired consistency is obtained.
- Optional Additions Include: Grilled chicken, cooked corn, olives, pepperoni, English cucumber, bell peppers, arugula, and freshly diced avocado.
- More Pasta Salad Recipes: Italian Pasta Salad, Tortellini Pasta Salad, Orzo Salad, Macaroni Salad, Greek Pasta Salad, and more!
Storage:
- Store in an airtight container and refrigerate for 1-2 days (that's how long the mozzarella is good for).
Nutritional information is an estimate and is per serving. There are 10 servings in this recipe.
Nutrition
Calories: 484kcal | Carbohydrates: 45g | Protein: 18g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 33mg | Sodium: 559mg | Potassium: 882mg | Fiber: 5g | Sugar: 16g | Vitamin A: 418IU | Vitamin C: 17mg | Calcium: 239mg | Iron: 4mg