Loaded with summer flavor, easy Caprese Tortellini Salad is party perfect for any occasion. Ready in minutes and with just a handful of ingredients, you’ll be adding this to your list of summer staples!
It’s party season, or at least it seems to be. With the kick off of summer just around the corner and all the Memorial Day hubbub, then graduation looming here in just a few weeks, it seems there’s a celebration around every single corner.
I like to keep things simple. Especially the summer side dishes like this Caprese Tortellini Pasta Salad.
Let’s just enjoy a blueberry lemonade mojitos and stuff our faces silly while we listen to the birds chirp, the leaves blow in the wind and the kids squeal with joy that school is finally out. Shall we? It’s been my experience that pasta salad is the first bowl to vanish at any barbecue, people LOVE their carbs. And I’m one of those people. I could, literally, live on spaghetti salad morning, noon and night.
I love any variation from a simple macaroni salad to a chopped italian pasta salad. I could eat it all. And with everyone flipping out over “Caprese” everything, I thought I’d just go with it. Because it’s summer and we need to take it easy.
How to Make Tortellini Pasta Salad
This easy Caprese Pesto Tortellini Salad recipe is so easy to make…you’re just not going to believe it. Really. Just four ingredients go into a bowl, cheese tortellini, tomatoes, mozzarella cheese and fresh basil pesto…tossed together and then, voila, salad. Probably the best you ever had. Unless you tried Lobster Pasta Salad from last summer, then it may be a toss up. Or a tie.
Cook the tortellini pasta to just al dente, about a minute less than the package instructions.
Immediately drain the pasta and stop the cooking by running under cold water briefly.
Transfer the tortellini to a bowl.
Add the chopped tomatoes, basil pesto and cheese.
Toss to combine.
Serve with chopped fresh basil, if desired.
How to Make it in Advance
You can DEFINITELY make this easy Caprese Tortellini Salad in advance. In fact, it’s even better if you make it the day before because the pesto has a chance to get all in the nooks and crannies of the tortellini making it extra tasty!
Prep: 10minutes mins
Cook: 10minutes mins
Total: 20minutes mins
Ingredients
1-20 oz package refrigerated cheese tortellini, I used Buitoni
1-7 oz package refrigerated basil pesto, I used Buitoni Basil Pesto Sauce
2 cups halved grape tomatoes
8 ounces fresh mozzarella, cut into 1/2 inch cubes
fresh basil for garnish, if desired
Instructions
Bring a large pot of salted water to a boil over medium high heat. Add the tortellini and cook according to package directions. (Do not overcook.)
Drain the pasta and rinse with cold water to stop the cooking process.
Transfer the pasta to a large bowl.
Add the pesto, tomatoes and cheese. Toss to coat.
Cover and refrigerate for 30 minutes or up to 8 hours.
Serve chilled or at room temperature.
Notes
Salad can be made up to 24 hours in advance and stored in the refrigerator until ready to serve.
Nutrition
Serving: 1g, Calories: 93kcal, Carbohydrates: 3g, Protein: 5g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 19mg, Sodium: 182mg, Potassium: 87mg, Fiber: 0g, Sugar: 1g, Vitamin A: 460IU, Vitamin C: 4mg, Calcium: 126mg, Iron: 0.3mg
