Quick Caprese Tortellini Pasta Salad
This Caprese 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, and creamy mozzarella pearls. It all ties together with a refreshing lemon basil vinaigrette.
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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
Notes:
Storing:
Store in an airtight container in the fridge for 2-3 days. Toss to recoat the salad and serve cold. Helpful tips:
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
Calories: 670kcalCarbohydrates: 51gProtein: 25gFat: 42gSaturated Fat: 10gPolyunsaturated Fat: 9gMonounsaturated Fat: 16gCholesterol: 60mgSodium: 647mgPotassium: 258mgFiber: 6gSugar: 7gVitamin A: 1608IUVitamin C: 19mgCalcium: 333mgIron: 4mg
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