Summer Tortellini Pasta Salad

Name: Summer Tortellini Pasta Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6
Cuisine: Italian
Ingredients: 1 package refrigerated cheese tortellini; 1 cup cherry tomatoes, halved; 8 ounces fresh mozzarella pearls; 1/2 cup fresh basil leaves, torn; 3 tablespoons extra virgin olive oil; 1 tablespoon balsamic glaze; 1/2 teaspoon salt; 1/4 teaspoon black pepper

This refreshing pasta salad brings together the classic flavors of a caprese salad in a quick and easy dish perfect for sunny days.

By Recipes By Nani· 🌍 Italian· July 26, 2026

recipesbynani.com

Prep

10 minutes

Cook

5 minutes

Total

15 minutes

Serves

There is something so special about the combination of fresh mozzarella, basil, and sweet tomatoes. This tortellini pasta salad is one of my favorite go to recipes when I need a crowd pleasing side dish that feels fancy but takes very little time to put together.

I love using cheese tortellini because it makes the salad feel heartier than your typical garden variety pasta. My best tip is to toss the pasta with a little bit of olive oil right after draining it so the noodles do not stick together while they cool down.

🧺 Ingredients

1 package refrigerated cheese tortellini
1 cup cherry tomatoes, halved
8 ounces fresh mozzarella pearls
1/2 cup fresh basil leaves, torn
3 tablespoons extra virgin olive oil
1 tablespoon balsamic glaze
1/2 teaspoon salt
1/4 teaspoon black pepper

👩‍🍳Instructions

1
Bring a large pot of salted water to a boil and cook the tortellini according to the package directions.
2
Drain the pasta and rinse it briefly under cool water to stop the cooking process.
3
In a large bowl, combine the cooled tortellini, halved cherry tomatoes, and mozzarella pearls.
4
Drizzle the olive oil and balsamic glaze over the mixture.
5
Add the fresh basil, salt, and pepper, then toss everything together gently until well coated.
6
Serve immediately or keep it in the fridge for an hour to let the flavors soak in.

💡 Tips

Store any leftovers in an airtight container in the refrigerator for up to two days. If the pasta seems a little dry the next day, just add a small splash of olive oil and a few fresh basil leaves to perk it back up before serving.

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