Tortellini Caprese Salad

Mix up your pasta salad routine with this delicious Tortellini Caprese Salad.  Creamy tortellini is paired with fresh spinach, tomatoes, basil, parmesan cheese and toasted pine nuts in this salad.  Topped with a zesty balsamic dressing, the salad is elevated, making it perfect for a budget-friendly weeknight meal or for spring and summer entertaining. 

Pasta salads are the perfect pot-luck item and this tortellini salad holds up beautifully for gatherings.  The flavors pop and meld perfectly together.  The pine nuts add a nice earthiness and crunch to the salad. 

Ingredients in Tortellini Caprese Salad

• 1 package frozen tortellini, cooked
• 1 shallot diced
• 1 1/2 cups grape tomatoes, sliced in halves or thirds
• 2 cups O Organics organic baby spinach, sliced
• 2 tablespoons fresh basil
• Primo Taglio mozzarella
• Lucerne Parmesan cheese shredded
• 1/4 cup Open Nature pine nuts, toasted

Dressing

• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon freshly cracked black pepper

How to Make Caprese Tortellini Salad

Cook the tortellini according to package directions  – 2 – 3 minutes in boiling water.  Once cooked, drain and rinse with cold water. 

Slice the tomatoes, spinach, and shallot, and cut the mozzarella cheese balls in half.

In a small skillet over medium heat, toast the pine nuts for 5-6 minutes, tossing often until golden and toasted. 

In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, Italian seasoning, salt, and pepper until combined.

In a large bowl, combine the cooked tortellini pasta, tomatoes, basil, spinach, shallot, mozzarella, parmesan, and toasted pine nuts.  Toss until combined.   Drizzle with the dressing and stir to coat. 

Place the tortellini salad on a serving platter and top with additional fresh basil and parmesan. Enjoy. 

Other Tortellini and Pasta Salad Recipes

Rustic Italian Tortellini Soup

Asparagus Orzo With Lemon and Feta

Mediterranean Orzo Salad

Tortellini Caprese Salad

Mix up your pasta salad routine with this delicious Tortellini Caprese Salad.  Creamy tortellini is paired with fresh spinach, tomatoes, basil, parmesan cheese and toasted pine nuts in this salad.  Topped with a zesty balsamic dressing, the salad is elevated, making it perfect for a budget-friendly weeknight meal or for spring and summer entertaining. 

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Course: Main Course

Cuisine: Mediterranean

Keyword: Tortellini Salad

Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 15 minutes minutes

Servings: 6 servings

Calories:

Author: Eva Fry

Ingredients

• 1 package frozen tortellini cooked
• 1 shallot diced
• 1 1/2 cups grape tomatoes sliced in halves or thirds
• 2 cups O Organics organic baby spinach sliced
• 2 tablespoons fresh basil
• Primo Taglio mozzarella
• Lucerne Parmesan cheese shredded
• 1/4 cup Open Nature pine nuts toasted

Dressing

• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon freshly cracked black pepper

Instructions

• Cook the tortellini according to package directions  - 2 - 3 minutes in boiling water.  Once cooked, drain and rinse with cold water.
• Slice the tomatoes, spinach, and shallot, and cut the mozzarella cheese balls in half.
• In a small skillet over medium heat, toast the pine nuts for 5-6 minutes, tossing often until golden and toasted.
• In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, Italian seasoning, salt, and pepper until combined.
• In a large bowl, combine the cooked tortellini pasta, tomatoes, basil, spinach, shallot, mozzarella, parmesan, and toasted pine nuts.  Toss until combined.   Drizzle with the dressing and stir to coat.
• Place the tortellini salad on a serving platter and top with additional fresh basil and parmesan. Enjoy.