Tortellini Caprese Salad
Meet your new warm-weather obsession — and honestly, your cold-weather one too. This Tortellini Caprese Salad takes everything you already love about a classic caprese and gives it a satisfying, pasta-loaded upgrade. Ten minutes of actual effort, one bowl, zero regrets.
Ingredients
- 12 oz cheese tortellini refrigerated or frozen
- 1½ cups cherry or grape tomatoes halved
- 8 oz fresh mozzarella pearls or fresh mozzarella cut into bite-sized pieces
- 2 cups fresh baby spinach
- ¼ cup fresh basil leaves torn
- 2 cloves garlic minced
- 3 tbsp olive oil plus more as needed
- 2 tbsp balsamic vinegar
- 2 tbsp balsamic glaze optional, for drizzling
- ½ tsp Italian seasoning
- ½ tsp salt or to taste
- ¼ tsp black pepper or to taste
Notes
- If the salad has been sitting in the fridge for a couple of hours, drizzle a little extra olive oil over the top before serving. The pasta absorbs it as it sits and can turn slightly dry otherwise.
- Always give the salad a good toss right before it hits the table. The olive oil settles to the bottom as it chills, so a quick stir — ideally after the bowl has sat out for about ten minutes and the oil has loosened up — makes a real difference.
- The balsamic glaze is a finishing touch, not a requirement. But if you have it on hand, use it. It makes the salad look stunning and adds a concentrated hit of flavor that takes the whole thing to another level.
Nutrition (per serving)
- Calories: approximately 420 kcal
- Protein: 18g
- Carbohydrates: 38g
- Fat: 22g
- Saturated Fat: 9g
- Sodium: 520mg
- Fiber: 3g
- Sugar: 5g