This Tortellini Caprese Salad is a quick and easy cold pasta salad made with cheese tortellini, cherry tomatoes, marinated mozzarella, spinach, and fresh basil. A drizzle of balsamic glaze ties everything together with bold, fresh flavor. It’s beginner-friendly, great for meal prep, and ideal for warm weather meals.
Whether you're headed to a potluck or just want a light and satisfying lunch, this pasta salad is a recipe you’ll come back to all summer long.
Looking for more fresh ideas? Try my Greek Cucumber Tomato Salad or this Caprese Orzo Salad for another twist on those bright Mediterranean flavors.
Table of contents
Why I Love This Recipe
This tortellini Caprese salad is one of those recipes that looks impressive but is incredibly easy to make.
You don’t need any fancy cooking skills—just boil some tortellini, slice a few fresh ingredients, and toss them all together.
It’s perfect for hot summer days when you don’t want to turn on the oven, but still want something fresh and filling.
It’s a flexible recipe. Add spinach for extra greens, grilled chicken for protein, or toss in a few olives if you like.
You can make it in advance and serve it cold, which makes it perfect for meal prep, potlucks, or cookouts.
Even beginner cooks can pull this together in under 30 minutes with store-bought shortcuts like marinated mozzarella and balsamic glaze.
Ingredients
Simple ingredients that are inexpensive and found at a regular grocery store. Everything I purchased for this came from Aldi!
Refrigerated cheese tortellini (9–12 oz package)
Cherry or grape tomatoes (1 pint), halved
Marinated mozzarella balls (8 oz container), drained
Baby spinach (1–2 cups), loosely packed
Fresh basil, sliced or torn
Balsamic glaze (store-bought or homemade)
Salt and pepper, to taste
Optional: drizzle with olive oil or use a spoonful or 2 of the mozzarella marinade for extra flavor
Looking for super easy delicious recipes? Sign up and I'll send them!
Instructions
Step 1
Cook the tortellini according to the package directions.
Drain and rinse with cold water to cool quickly and prevent sticking.
Step 2
In a large bowl, combine the cooled tortellini, halved cherry tomatoes, mozzarella balls, and baby spinach.
Step 3
Add in the fresh basil and gently toss everything together.
Step 4
Drizzle with balsamic glaze just before serving.
Taste and season with a little salt and pepper if needed.
Tips for Success
Spinach adds freshness and nutrients: Baby spinach gives this tortellini Caprese salad extra color, texture, and a nutritional boost. Stir it in right before serving if you’re making the salad ahead of time so it stays crisp.
Use marinated mozzarella: The herbed oil gives the salad extra flavor. You can drizzle a little of that marinade into the pasta salad, too.
Customize it: Add grilled chicken, arugula, chopped cucumbers, or a spoonful of Italian dressing if you want to change things up.
How to Store
Store leftovers in an airtight container in the fridge for up to 3 days. The flavors blend beautifully over time. For best results, add basil and drizzle with glaze just before serving.
Other Easy Summer Salads
Recipe Printable
Tortellini Caprese Salad (Easy Cold Pasta Salad Recipe)
Ingredients
- 1 package Refrigerated cheese tortellini 9 - 12 oz size, cooked and cooled according to packaged instructions.
- 1 pint grape tomatoes cherry tomatoes or if you have garden tomatoes, use those!
- 1 8 oz marinated mozzarella If you can get the little marinated fresh mazzarella balls, grab those. Otherwise just cut them to the appropriate size.
- 2 cups spinach loosely packed. I often tear off the stems.
- ¼ cup basil fresh and cut into small pieces or chiffonaded
- 1 tablespoons Marinade from the mozzarella or add olive oil with italian herbs
- ¼ cup balsamic glaze drizzle to taste, just before serving
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cooled tortellini, halved cherry tomatoes, mozzarella balls, and baby spinach.
- Add in the fresh basil and the mozzarella marinade and gently toss everything together just before serving.
- Drizzle with balsamic glaze just before serving. Taste and season with a little salt and pepper if needed.
Notes
How to Store
Store leftovers in an airtight container in the fridge for up to 3 days. The flavors blend beautifully over time. For best results, add basil and drizzle with glaze just before serving.Nutrition (I am not a nutritionist. These are estimates only)
This Tortellini Caprese Salad with spinach is simple, colorful, and full of fresh summer flavor. Whether you’re new to cooking or just short on time, this is one of those throw-together dishes that always impresses. Keep it in your rotation for BBQs, easy lunches, or whenever you need a dish that feels special without the stress.
Please Pin to your Pinterst Account
Leave a Reply