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Fresh Caprese Tortellini Salad with Pesto

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A quick and easy chilled pasta salad combining cheese tortellini, fresh mozzarella, cherry tomatoes, basil, and pesto for a refreshing summer dish.

Ingredients

Scale
  • 12 ounces (340 grams) fresh or refrigerated cheese tortellini
  • 8 ounces (225 grams) fresh mozzarella balls (bocconcini), drained
  • 1 pint (about 250 grams) cherry or grape tomatoes, halved
  • 1 cup (about 25 grams) fresh basil leaves, roughly chopped or torn
  • ½ cup (120 ml) pesto sauce, homemade or store-bought
  • 2 tablespoons (30 ml) extra virgin olive oil
  • Freshly ground black pepper, to taste
  • Sea salt, to taste
  • Optional: squeeze of fresh lemon juice
  • Optional: toasted pine nuts

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of fresh cheese tortellini and cook according to package instructions, usually about 3-4 minutes until tender but still slightly firm. Stir occasionally to prevent sticking. Drain and reserve a small cup of pasta water.
  2. While the tortellini is still warm, transfer it to a large bowl. Add ½ cup (120 ml) of pesto sauce and gently toss to coat. If the pesto feels too thick, add a tablespoon or two of the reserved pasta water to loosen it up.
  3. Fold in 1 pint (250 grams) of halved cherry tomatoes, 8 ounces (225 grams) of drained fresh mozzarella balls, and 1 cup (25 grams) of roughly chopped basil leaves. Toss gently to combine, making sure not to break up the mozzarella.
  4. Drizzle 2 tablespoons (30 ml) of extra virgin olive oil over the salad. Season with sea salt and freshly ground black pepper to taste. Optionally, add a squeeze of fresh lemon juice or sprinkle toasted pine nuts.
  5. Serve immediately warm or at room temperature, or cover and refrigerate for 30 minutes to let flavors meld. Bring back to room temperature before serving for best taste.

Notes

Do not overcook tortellini; it should be tender but still firm. Toss pasta while warm to help pesto absorb evenly. Use fresh basil and ripe tomatoes for best flavor. Reserve pasta water to thin pesto if needed. Gentle mixing prevents breaking mozzarella. Salt pasta water well to avoid flat flavor. Pesto can be made ahead and stored refrigerated or frozen.

Nutrition

Keywords: Caprese, tortellini salad, pesto, summer salad, easy pasta salad, fresh mozzarella, cherry tomatoes, basil

Find it online: https://bitematrix.com/fresh-caprese-tortellini-salad-with-pesto-easy-5-minute-recipe-for-summer/