Tortellini Caprese Salad
Mix up your pasta salad routine with this delicious Tortellini Caprese Salad. Creamy tortellini is paired with fresh spinach, tomatoes, basil, parmesan cheese and toasted pine nuts in this salad. Topped with a zesty balsamic dressing, the salad is elevated, making it perfect for a budget-friendly weeknight meal or for spring and summer entertaining.
Pasta salads are the perfect pot-luck item and this tortellini salad holds up beautifully for gatherings. The flavors pop and meld perfectly together. The pine nuts add a nice earthiness and crunch to the salad.
Ingredients in Tortellini Caprese Salad
- 1 package of frozen tortellini, cooked
- 1 shallot diced
- 1 ½ cups grape tomatoes, sliced in halves or thirds
- 2 cups baby spinach, sliced
- 2 tablespoons fresh basil
- mozzarella pearls or ciliegine cheese
- parmesan cheese shredded
- ¼ cup pine nuts, toasted
Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
How to Make Caprese Tortellini Salad
Cook the tortellini according to package directions - 2 - 3 minutes in boiling water. Once cooked, drain and rinse with cold water.
Slice the tomatoes, spinach, and shallot, and cut the mozzarella cheese balls in half.
In a small skillet over medium heat, toast the pine nuts for 5-6 minutes, tossing often until golden and toasted.
In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, Italian seasoning, salt, and pepper until combined.
In a large bowl, combine the cooked tortellini pasta, tomatoes, basil, spinach, shallot, mozzarella, parmesan, and toasted pine nuts. Toss until combined. Drizzle with the dressing and stir to coat.
Place the tortellini salad on a serving platter and top with additional fresh basil and parmesan. Enjoy.
Other Tortellini and Pasta Salad Recipes
Rustic Italian Tortellini Soup
Asparagus Orzo With Lemon and Feta
Tortellini Caprese Salad
Ingredients
- 1 package frozen tortellini cooked
- 1 shallot diced
- 1 ½ cups grape tomatoes sliced in halves or thirds
- 2 cups baby spinach sliced
- 2 tablespoons fresh basil
- mozzarella cheese
- parmesan cheese shredded
- ¼ cup pine nuts toasted
Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
Instructions
- Cook the tortellini according to package directions - 2 - 3 minutes in boiling water. Once cooked, drain and rinse with cold water.
- Slice the tomatoes, spinach, and shallot, and cut the mozzarella cheese balls in half.
- In a small skillet over medium heat, toast the pine nuts for 5-6 minutes, tossing often until golden and toasted.
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, Italian seasoning, salt, and pepper until combined.
- In a large bowl, combine the cooked tortellini pasta, tomatoes, basil, spinach, shallot, mozzarella, parmesan, and toasted pine nuts. Toss until combined. Drizzle with the dressing and stir to coat.
- Place the tortellini salad on a serving platter and top with additional fresh basil and parmesan. Enjoy.
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