Tortellini Caprese Salad (Print Version)
Tender cheese tortellini tossed with fresh mozzarella, cherry tomatoes, and basil in a light balsamic dressing.
# What You Need:
→ Pasta
01 - 12 oz cheese tortellini, fresh or refrigerated
→ Vegetables & Herbs
02 - 1½ cups cherry tomatoes, halved
03 - 4 oz fresh mozzarella balls (bocconcini), halved
04 - ½ cup fresh basil leaves, torn
→ Dressing
05 - 3 tbsp extra-virgin olive oil
06 - 1½ tbsp balsamic glaze or balsamic vinegar
07 - 1 garlic clove, minced
08 - Salt and freshly ground black pepper, to taste
# How to Prepare:
01 - Bring a large pot of generously salted water to a rolling boil. Add the tortellini and cook according to package directions until al dente. Drain well and rinse under cold running water to halt cooking and cool the pasta completely.
02 - In a large mixing bowl, combine the cooled tortellini, halved cherry tomatoes, halved bocconcini, and torn basil leaves.
03 - In a small bowl, whisk together the extra-virgin olive oil, balsamic glaze (or vinegar), minced garlic, a pinch of salt, and freshly ground black pepper until well emulsified.
04 - Drizzle the dressing over the salad and toss gently until all ingredients are evenly coated.
05 - Serve immediately at room temperature, or refrigerate for 30 minutes to allow the flavors to meld together before serving.
# Expert Advice:
01 -
- It comes together in under 25 minutes, which means you can literally make it while your guests are walking through the door.
- The balsamic glaze mingling with fresh tomato juice creates a dressing that tastes like you put in far more effort than you actually did.
02 -
- Rinsing the tortellini is not optional here because leftover starch makes the pasta gummy and causes the dressing to slide right off.
- If you use balsamic vinegar instead of glaze, add a tiny drizzle of honey to balance the sharpness or the whole salad will taste aggressively sour.
03 -
- Slice the tomatoes and mozzarella at the last possible moment because once cut they start losing texture and weeping into the bowl.
- A light Pinot Grigio or a glass of sparkling water with a fat lemon wedge alongside this salad is the kind of pairing that makes a Tuesday feel like a holiday.