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Fresh Caprese Tortellini Salad Recipe Easy Zesty Pesto Vinaigrette

Fresh Caprese Tortellini Salad - featured image
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A fresh and zesty Caprese tortellini salad featuring cheese tortellini, cherry tomatoes, fresh mozzarella, and a bright pesto vinaigrette. Perfect for quick lunches, picnics, or summer gatherings.

Ingredients

Scale
  • 12 ounces (340 grams) cheese tortellini, fresh or refrigerated
  • 1 ½ cups (about 250 grams) cherry tomatoes, halved
  • 1 cup (about 150 grams) fresh mozzarella balls (bocconcini), drained
  • ½ cup fresh basil leaves, roughly chopped
  • ⅓ cup (80 ml) extra virgin olive oil
  • 3 tablespoons fresh basil pesto (homemade or store-bought)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 clove garlic, minced
  • 1 tablespoon red wine vinegar
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons pine nuts, toasted (optional)

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 3 to 5 minutes until tender but still firm (al dente). Drain and rinse under cold water to stop cooking and cool the pasta. Set aside to drain thoroughly.
  2. In a small bowl or blender, combine ⅓ cup (80 ml) extra virgin olive oil, 3 tablespoons fresh basil pesto, 2 tablespoons freshly squeezed lemon juice, 1 tablespoon red wine vinegar, and 1 minced garlic clove. Whisk or blend until smooth and emulsified. Season with salt and freshly ground black pepper to taste.
  3. Halve 1 ½ cups (about 250 grams) cherry tomatoes and roughly chop ½ cup fresh basil leaves. Drain 1 cup (150 grams) fresh mozzarella balls. If using pine nuts, toast 2 tablespoons in a dry skillet over medium heat for 2 to 3 minutes until golden, stirring often to prevent burning.
  4. In a large mixing bowl, gently toss the cooled tortellini with cherry tomatoes, mozzarella balls, and chopped basil. Drizzle the pesto vinaigrette over the top and toss lightly to coat everything evenly. Add toasted pine nuts if using, folding them in gently.
  5. Taste and adjust salt and pepper as needed. Let the salad rest for 10 to 15 minutes at room temperature before serving to allow the flavors to meld. Serve chilled or at room temperature.

Notes

Cook tortellini al dente and rinse with cold water to stop cooking and prevent mushiness. Gently toss salad ingredients to keep mozzarella balls intact. Let salad rest 10-15 minutes before serving for best flavor. Toast pine nuts just before serving for best aroma and crunch. For gluten-free, use gluten-free tortellini. For dairy-free, substitute mozzarella with tofu or plant-based cheese.

Nutrition

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

Find it online: https://dahliadishes.com/fresh-caprese-tortellini-salad-recipe-easy-zesty-pesto-vinaigrette/