Description
A quick, fresh, and flavorful pasta salad combining cheese tortellini, fresh mozzarella, cherry tomatoes, and basil, finished with a sweet and tangy balsamic glaze drizzle.
Ingredients
Scale
- 12 ounces (340 grams) fresh or refrigerated cheese tortellini
- 8 ounces (225 grams) ciliegine mozzarella (small mozzarella balls)
- 1 pint (about 250 grams) cherry or grape tomatoes, halved
- 15–20 fresh basil leaves, torn or chiffonade
- 3 tablespoons (45 ml) extra virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 2–3 tablespoons balsamic glaze
- Optional add-ins: 1/4 cup (30 grams) toasted pine nuts, fresh arugula, thinly sliced red onion
Instructions
- Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of cheese tortellini and cook according to package instructions (3-5 minutes) until al dente. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside.
- While the pasta cooks, halve 1 pint (250 grams) of cherry tomatoes and tear about 15-20 fresh basil leaves into bite-sized pieces. Drain 8 ounces (225 grams) of ciliegine mozzarella and pat dry with paper towels.
- In a large mixing bowl, combine the cooled tortellini, tomatoes, mozzarella, and basil. Toss gently to combine without breaking the cheese balls.
- Drizzle 3 tablespoons (45 ml) of extra virgin olive oil over the salad. Sprinkle with salt and freshly ground black pepper to taste. Toss gently again to coat all ingredients evenly.
- Just before serving, drizzle 2-3 tablespoons of balsamic glaze over the salad. Optionally, warm the glaze slightly in a small saucepan or microwave for 10-15 seconds to make it easier to drizzle.
- If using optional add-ins, sprinkle 1/4 cup (30 grams) toasted pine nuts on top and add fresh arugula or thinly sliced red onion as desired.
- Transfer to a serving dish or individual bowls. Serve fresh or chilled for up to a few hours.
Notes
Do not overcook the tortellini; rinse immediately with cold water to stop cooking and prevent gumminess. Dry mozzarella well to avoid watery salad. Use fresh basil generously for best flavor. Toss gently to avoid breaking cheese or tomatoes. Keep balsamic glaze separate if storing leftovers to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Cuisine: Italian
Nutrition
- Serving Size: About 1 1/2 cups (25
- Calories: 350400
- Fat: 1215
- Carbohydrates: 4045
- Fiber: 23
- Protein: 1518
Keywords: Caprese, tortellini, pasta salad, balsamic glaze, fresh mozzarella, basil, cherry tomatoes, easy recipe, vegetarian