There is nothing better than pasta salad in the summertime, or really every season in between! Especially when the ingredients call for cheese tortellini and Caprese salad. The combination of fresh basil, tomatoes, mozzarella, and tortellini makes for the tastiest Tortellini Caprese Pasta Salad ever. This recipe takes 25 minutes to make, and you will have a dish that everyone will keep talking about. The Tortellini Caprese Pasta Salad could be paired with grilled chicken or turkey burgers to make a delicious dinner! Original recipe from Lorie Yarro.

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  • Produce: 1/4 cup basil, 10 oz cherry tomatoes, 3 garlic cloves, 1 cup spinach
  • Oils & Vinegars: 2 tbsp Balsamic vinegar, 1/2 cup Olive oil
  • Pasta & Grains: 20 oz cheese tortellini
  • Baking & Spices: 1 Balsamic glaze, 3/4 tsp Italian seasoning, 1/2 tsp salt and pepper
  • Dairy: 8 oz Mozzarella pearls


  1. Cook tortellini according to instructions. Prep and chop all other ingredients and set aside.
  2. When tortellini is cooked al dente, strain the water and then rise with cool water to cool the pasta slightly. Add the tortellini to a medium to large bowl. Add the spinach, tomatoes, mozzarella, basil, and garlic.
  3. Pour over the olive oil, balsamic vinegar, and add the Italian seasoning, salt, and pepper. Toss the salad well to combine.
  4. Chill until ready to serve. When ready to serve, toss well to redistribute the olive oil that is on the bottom of the bowl. Add more olive oil if it seems too dry. Add a drizzle of balsamic glaze just before serving.
  5. Store in the refrigerator in an airtight container for up to 5 days.


*Add extra olive oil when serving if the pasta salad has been sitting in the refrigerator for more than a couple of hours. The olive oil will be absorbed and dry up the pasta.