Tortellini Caprese Salad (Easy Cold Pasta Salad Recipe)

A fresh and colorful tortellini Caprese salad with cherry tomatoes, mozzarella balls, baby spinach, and basil, drizzled with balsamic glaze. Served cold as a summer pasta salad.

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Tortellini Caprese Salad (Easy Cold Pasta Salad Recipe)

This easy tortellini pasta salad with spinach and tomatoes is everything you want in a cold summer side dish. It’s light, colorful, and comes together fast with marinated mozzarella and a sweet balsamic glaze. Serve it at cookouts, bring it to a potluck, or keep it in the fridge for easy weekday lunches.

Prep Time20

Course: Main dish, Salad

Cuisine: American

Servings: generous servings

Calories: 521Kcal

Author: Susan Moncrieff

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

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.

Nutrition (I am not a nutritionist. These are estimates only)