Get my Cookbooks! Caprese Pasta Salad
This Caprese Pasta salad is loaded with cheese-filled tortellini, juicy tomatoes, marinated mozzarella pearls, and fresh basil. It’s all tossed in a homemade balsamic dressing and finished with a rich balsamic glaze. It’s a flavorful, easy side dish that’s always a crowd favorite!
Caprese Pasta Salad
This Caprese Pasta Salad is the best Spring and Summer side dish recipe! It has a winning combination of cherry and sun-dried tomatoes which you don’t normally see in this kind of salad. The mozzarella pearls are marinated in the sun-dried tomato oil which really adds some flavor, and the vibrant homemade balsamic dressing makes the dish! This has all of the fresh flavors of summer and pairs well with just about anything!
I’d like to take a moment to repeat myself: The homemade dressing makes this dish!! You will be amazed! Be sure to check out my PRO TIPS below! I can’t wait for you to try it.
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
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Marinate the mozzarella pearls in the sun-dried tomato oil. Combine the homemade dressing ingredients and refrigerate. Boil the tortellini to al dente, drain well, and transfer to a large bowl. Add some dressing and spoon the marinated mozzarella on top. Add the tomatoes, onions, parmesan, and a little more dressing and stir to combine. Slice the basil into thin slivers and sprinkle it over the salad. Drizzle with balsamic glaze and serve!
Make Ahead Method
- Cook the pasta, drain, and toss with 1/2 cup dressing.
- Let cool for 10 minutes, then add the mozzarella, tomatoes, onions, and parmesan. Toss with 1/4 cup more dressing. Refrigerate in an airtight container up to 1 day ahead of time.
- When ready to serve, toss with remaining dressing along with the basil. Drizzle with balsamic glaze and serve!
- Note: If your remaining dressing solidifies during storage: Let it sit at room temperature until it liquifies, then shake to combine and serve.
Pro Tips
- Tortellini: I use Rana refrigerated Tortellini with this recipe. There are several varieties which pair well here, I use mozzarella to stay with the caprese theme. Other great options include 5-cheese, spinach and cheese, and chicken mozzarella.
- Mozzarella Pearls: I use Belgioioso fresh mozzarella pearls that are packed in water, they’re softer and creamier than the vacuum sealed ones but either variety is fine to use!
- Cherry Tomatoes: I like to slice them in half and place them flat-side-down on a paper towel to absorb excess liquid.
- Be sure to use a timer when you boil your pasta to ensure that you don’t overcook it. I like to cook it for 30 seconds less than al dente, as it cools gradually, during which time it finishes cooking.
- There is 1 + 1/4 cups dressing in this recipe, which seems like a lot, but the pasta absorbs a surprising amount, especially as it continues to sit. Add it in increments until desired consistency is obtained.
- Optional Additions Include: Grilled chicken, cooked corn, olives, pepperoni, English cucumber, bell peppers, arugula, and freshly diced avocado.
- More Pasta Salad Recipes: Italian Pasta Salad, Tortellini Pasta Salad, Orzo Salad, Macaroni Salad, Greek Pasta Salad, and more!
Storage
- Store in an airtight container and refrigerate for 1-2 days (that’s how long the mozzarella pearls are usually good for).
Tools For This Recipe
(Amazon affiliate links*)- Check out all of my kitchen essentials here.
- Pasta Strainer– I have this one and love it.
- Large Serving Bowl with Lid and Servers -A large bowl is needed as this makes a lot.
- Mini Food Processor– I use this to combine dressing ingredients, it emulsifies well and keeps the consistency of the dressing uniform.
- Silicone Spatula– To gently toss the salad ingredients together.
- Cutting Boards
- My Favorite Chef Knife
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Try These Next
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- Greek Salad
-
- Zucchini Soup
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- Cherry Tomato Pasta
-
- Boursin Pasta
-
- German Potato Salad
-
- Tomato Basil Pasta
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Caprese Pasta Salad
Ingredients
- 20 oz. refrigerated mozzarella tortellini, or 5-cheese
- 2 cups cherry tomatoes, halved
- 8 oz. sun-dried tomatoes, roughly chopped. Oil reserved
- 8 oz. mozzarella pearls, about 1 ¼ cups
- ⅓ cup red onions, finely diced
- ⅓ cup Parmesan cheese, grated
- ¼ cup packed fresh basil leaves
- Balsamic glaze, to drizzle on top
Balsamic Dressing- or up to 1 ¼ cups bottled dressing of choice
- ¾ cup extra virgin olive oil
- ⅓ cup balsamic vinegar
- 2 tablespoons honey
- 3 teaspoons Dijon mustard
- 2 teaspoons lemon juice
- 3 cloves garlic, minced
- 2 tablespoons Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- ¾ teaspoon salt
Instructions
- Transfer the oil from the sundried tomatoes to a small bowl. Drain the mozzarella pearls if they’re packed in water and add them to the oil. Stir to combine. Refrigerate until ready to use.
- Combine the dressing ingredients in a mini food processor or in a jar with a lid. Blend/shake well to combine and emulsify. Cover and refrigerate.
- Boil tortellini according to package instructions, do not overcook. Drain well and transfer to a large bowl.
- Add ½ cup dressing to the warm tortellini and use a silicone spatula to gently toss to combine. Let cool for 10 minutes.
- Spoon the mozzarella pearls over the tortellini, discarding excess oil on the bottom of the bowl. Add the tomatoes, onions, parmesan, and up to ½ cup more dressing. Gently stir to combine.
- Refrigerate for 2-3 hours. (You may also serve right away if needed.)
- Prior to serving: Drizzle with remaining dressing if desired and toss to coat. Slice the basil into thin slivers and sprinkle it over the salad. Drizzle with balsamic glaze and serve!
Notes
- Tortellini: I use Rana refrigerated Tortellini with this recipe. There are several varieties which pair well here, I use mozzarella to stay with the caprese theme. Other great options include 5-cheese, spinach and cheese, and chicken mozzarella.
- Mozzarella Pearls: I use Belgioioso fresh mozzarella pearls that are packed in water, they're softer and creamier than the vacuum sealed ones but either variety is fine to use!
- Cherry Tomatoes: I like to slice them in half and place them flat-side-down on a paper towel to absorb excess liquid.
- Be sure to use a timer when you boil your pasta to ensure that you don’t overcook it. I like to cook it for 30 seconds less than al dente, as it cools gradually, during which time it finishes cooking.
- There is 1 + 1/4 cups dressing in this recipe, which seems like a lot, but the pasta absorbs a surprising amount, especially as it continues to sit. Add it in increments until desired consistency is obtained.
- Optional Additions Include: Grilled chicken, cooked corn, olives, pepperoni, English cucumber, bell peppers, arugula, and freshly diced avocado.
- More Pasta Salad Recipes: Italian Pasta Salad, Tortellini Pasta Salad, Orzo Salad, Macaroni Salad, Greek Pasta Salad, and more!
Storage:
- Store in an airtight container and refrigerate for 1-2 days (that's how long the mozzarella is good for).
Nutritional information is an estimate and is per serving. There are 10 servings in this recipe.
