Summer Tortellini Pasta Salad
A fresh and vibrant pasta salad featuring the classic Italian flavors of mozzarella, basil, and tomatoes.
recipesbynani.comThis summer tortellini pasta salad is one of my favorite things to pull together when the weather warms up. It takes inspiration from a traditional caprese salad and turns it into a hearty dish that always disappears quickly at backyard barbecues.
My biggest tip is to use fresh tortellini from the refrigerated section of your grocery store for the best texture. If you have extra time, let the salad chill in the fridge for an hour before serving so the dressing really soaks into the pasta.
🧺 Ingredients
- 1 package refrigerated cheese tortellini
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella pearls
- 1/2 cup fresh basil leaves, torn
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic glaze
- 1 clove garlic, minced
- Salt and black pepper to taste
👩🍳Instructions
- 1
Bring a large pot of salted water to a boil and cook the tortellini according to the package directions until tender.
- 2
Drain the pasta and rinse it briefly under cold water to stop the cooking process.
- 3
In a large bowl, whisk together the olive oil, balsamic glaze, minced garlic, salt, and pepper.
- 4
Add the cooked tortellini, cherry tomatoes, and mozzarella pearls to the bowl.
- 5
Toss everything together gently until well coated.
- 6
Stir in the fresh basil just before serving to keep the leaves bright and flavorful.
💡 Tips
Store any leftovers in an airtight container in the refrigerator for up to two days. If the pasta seems dry after sitting, add a small drizzle of olive oil before you serve it again.
Made this recipe? Let us know how it went.
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