Quick Caprese Tortellini Pasta Salad
This Caprese Tortellini Pasta Salad is your go-to summer salad when you need something fast, and fresh. Pillowy cheese tortellini gets tossed with sweet and juicy cherry tomatoes, crunchy walnuts, mozzarella pearls, and ties together with a refreshing lemon basil vinaigrette.
A caprese pasta recipe always has the classic ingredients with tomato, basil and mozzarella. My version has spinach tossed in for a nutrient boost and walnuts for a little bump in protein and in fiber.
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Why this Caprese Pasta Salad recipe works
- Easy to make. Similar to my Cauliflower Tabbouleh, Murasaki Sweet Potato Salad, Goat Cheese and Pomegranate Salad, and my Salmon Quinoa Salad, this comes together quickly in under 15 minutes.
- Versatile. This can be served as a side dish, a vegetarian main dinner salad or try with proteins such as Turmeric Salmon, Almond Crusted Cod, Lemon Dill Salmon, Za’atar Salmon or Middle Eastern Spatchcock Chicken or Paprika Chicken.
- Minimal cooking. Just boil the tortellini for 3 minutes, let cool then toss with the other ingredients.
Ingredients needed
- Cheese tortellini. I use the 28oz bag for this Caprese Tortellini Salad but the 20oz bag works too.
- Cherry tomatoes.
- Fresh mozzarella pearls. A caprese must.
- Baby spinach.
- Fresh basil.
- Toasted walnuts.
- Lemon Basil Vinaigrette. This is a mix of olive oil, lemon juice, dijon mustard, honey, garlic, more chopped basil and seasoned with salt and pepper. You could also swap for this Lemon Basil Sauce or use my Avocado Oil Pesto.
How to make Caprese Tortellini Pasta Salad
Step One: Cook the tortellini. Bring a large pot of water to a boil. Add a touch of salt and cook the tortellini according to the back of the package. (Mine took 3 minutes) Drain immediately and rinse under cold water to stop the cooking process. Spread them out in a large sheet pan lined with parchment paper and let them cool.
Step Two: Make the vinaigrette. While the tortellini cools, place the olive oil, lemon juice, Dijon mustard, honey, garlic, and chopped basil into a blender, food processor or nutribullet. Mix for about 30 seconds or until the basil is fully chopped and everything is combined. Taste test and add additional salt or pepper if needed.
Step Three: Assemble the salad. In a large bowl, combine the tortellini, tomatoes, chopped basil, mozzarella pearls, spinach, and walnuts. Drizzle half the vinaigrette and gently toss to combine. Add remaining vinaigrette as desired and top with additional walnuts. Serve this Caprese Tortellini Salad immediately.
Storing
Store in an airtight container in the fridge for 2-3 days. Toss to recoat the salad and serve cold.
Helpful tips
- Use fresh tortellini which is found in the refrigerated section of the grocery store.
- Prep other ingredients while you get the water ready to cook the tortellini.
- Once it’s done cooking, drain and then run under cold water immediately to stop the cooking process.
- Spreading the cooked tortellini out on a sheet pan will prevent them from sticking to one another and breaking open.
- Spinach and some of the walnuts will be a little soggy the next day but the Caprese Tortellini Salad will still be very good!
What to serve with Caprese Pasta Salad
Serve this tortellini pasta salad as a delicious main dish or as a side dish alongside dinner time favorites such as:
- Bison Sloppy Joes, Sugar Free Sloppy Joes, Turkey Basil Burgers, Bison Burgers, Ground Turkey Lasagna, Bison Meatloaf, Mediterranean Stuffed Peppers, or Sheet Pan Gnocchi.
- Create an appetizer spread with small bites such as Ground Chicken Empanadas, Gluten Free Turkey Meatballs, Bison Meatballs, Garlic Steak Bites and Chicken Pesto Flatbread.
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Quick Caprese Tortellini Pasta Salad
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Ingredients
- 28 oz cheese tortellini fresh
- 10 oz Ccherry tomatoes halved
- 8 oz mozzarella pearls
- 2 cups baby spinach 2 big handfuls
- 2 oz fresh basil
- 4 oz toasted walnuts plus more for garnish
Lemon Basil Vinaigrette
- 2/3 cup extra virgin olive oil
- 1 large lemon
- 4 teaspoons dijon mustard
- 3 teaspoons honey
- 1 cloves garlic
- 1 cup chopped basil
- 1/4 teaspoon salt & pepper salt & pepper as needed
Instructions
- Cook the tortellini. Bring a large pot of water to a boil. Add a touch of salt and cook the tortellini according to the back of the package. (Mine took 3 minutes) Drain immediately and rinse under cold water to stop the cooking process. Spread them out in a large sheet pan lined with parchment paper and let them cool.
- Make the vinaigrette. While the tortellini cools, place the olive oil, lemon juice, Dijon mustard, honey, garlic, and chopped basil into a blender, food processor or nutribullet. Mix for about 30 seconds or until the basil is fully chopped and everything is combined. Taste test and add additional salt or pepper if needed.
- Assemble the salad. In a large bowl, combine the tortellini, tomatoes, chopped basil, mozzarella pearls, spinach, and walnuts. Drizzle half the vinaigrette and gently toss to combine. Add remaining vinaigrette as desired and top with additional walnuts. Serve immediately.
Notes
Store in an airtight container in the fridge for 2-3 days. Toss to recoat the salad and serve cold. Helpful tips:
- Use fresh tortellini which is found in the refrigerated section of the grocery store.
- Prep other ingredients while you get the water ready to cook the tortellini.
- Once it’s done cooking, drain and then run under cold water immediately to stop the cooking process.
- Spreading the cooked tortellini out on a sheet pan will prevent them from sticking to one another and breaking open.
- Spinach and some of the walnuts will be a little soggy the next day but will still be very good!
Nutrition
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