Caprese Tortellini Pasta Salad Recipe

My First Taste of Summer

I first made this salad for a family picnic. My grandson thought the mozzarella pearls were tiny, tasty marshmallows. I still laugh at that.

This dish tastes like a sunny day. It is cool, fresh, and so happy. Doesn’t that sound nice for a warm afternoon?

Why This Salad is a Friend-Maker

This matters because food brings people together. A simple bowl of pasta can start a conversation. It is a way to show you care without saying a word.

I love how easy it is to make. You just mix everything in a bowl. What is your favorite dish to bring to a party? I would love to know.

Let’s Talk About the Dressing

The dressing is the secret. The balsamic vinegar and Dijon mustard make it a little tangy. It hugs every piece of tortellini.

Whisk it all together in a small bowl. Doesn’t that smell amazing? The garlic powder makes it so good. *Fun fact: mustard helps the oil and vinegar stick together so it doesn’t separate!*

Putting It All Together

Get your biggest bowl. Put in the cool tortellini, the red onion, and those cute tomatoes. Then add the mozzarella pearls.

Pour your dressing over everything. Now toss it gently. You want everyone to get a little bit of flavor in every bite.

The Magic of Waiting

This matters for the flavor. Letting it chill for an hour is magic. The pasta soaks up all that yummy dressing.

It is worth the wait, I promise. But I understand if you sneak a spoonful early! Do you think you can wait, or will you taste it right away?

A Little Story About Basil

My neighbor grows the best basil. She brings me a big bunch every summer. That fresh green smell reminds me of her kindness.

Tearing the basil by hand is best. It releases its wonderful smell. This little step makes the salad feel special and loved.

Ingredients:

Ingredient	Amount	Notes
Cheese tortellini	1 package (19 ounces)	Cooked according to package instructions, cooled completely
Cherry tomatoes	2 cups (298 g)	Halved
Red onion	½ cup (80 g)	Thinly sliced, about ½ an onion
Mozzarella pearls	8 ounces (226 g)
Extra virgin olive oil	¼ cup (54 g)
Balsamic vinegar	¼ cup
Dijon mustard	1 teaspoon
Garlic powder	1 teaspoon
Kosher salt	½ teaspoon
Pepper	¼ teaspoon
Fresh basil		Cut in ribbons, for garnish

My Favorite Summer Pasta Salad

I love a recipe that feels like a party in a bowl. This one is my go-to for warm days. The colors are so cheerful with the red tomatoes and green basil. It always reminds me of my granddaughter’s summer picnics. We would sit on a big checkered blanket in the yard. Doesn’t that smell amazing?

Making it is just as fun as eating it. Here is how we put it all together. Just follow these simple steps. You really cannot go wrong.

• Step 1: First, get your big mixing bowl. Put your cooled tortellini right in there. Add the cherry tomatoes you have cut in half. Then toss in the thin red onion slices and those cute little mozzarella balls. I still laugh at how my grandson calls them “cheese pearls.” Give everything a gentle stir with a big spoon.
• Step 2: Now, let’s make the magic dressing. Grab a small bowl and a whisk. Pour in the olive oil and balsamic vinegar. Add the Dijon mustard, garlic powder, salt, and pepper. Whisk it all until it looks smooth and lovely. (A hard-learned tip: if you don’t have a whisk, a fork works just fine!).
• Step 3: Time to bring it all to life! Slowly pour your dressing over the pasta bowl. Then, toss everything together really well. You want every single piece to get a little shiny and happy. I like to use two big spoons for this part. It feels like I am giving the salad a great big hug.
• Step 4: For the final touch, take your fresh basil leaves. Roll a few up like a little green cigar. Then, with a grown-up’s help, slice them into thin ribbons. Sprinkle these over the top of your salad. It makes it look so fancy and fresh. Do you prefer sweet or savory salads? Share below!

Cook Time: 10 minutes
Total Time: 1 hour 20 minutes (includes chilling)
Yield: 6 servings
Category: Lunch, Side Dish

Let’s Mix It Up!

This salad is wonderful as it is. But sometimes, it is fun to play with your food. You can add so many different things. Here are a few of my favorite twists to try.

• The Protein Power-Up: Add some chopped salami or grilled chicken pieces. It makes the salad a full meal.
• The Garden Delight: Throw in some chopped cucumber or yellow bell pepper. It adds a wonderful, fresh crunch.
• The Zesty Twist: Mix in a spoonful of pesto with the dressing. It gives it a wonderful, herby flavor.

Which one would you try first? Comment below!

Serving It With Style

This salad is a star all on its own. But it also loves good company. I like to serve it with simple grilled chicken. A crusty piece of garlic bread is also perfect for soaking up the extra dressing. For a real treat, put it in a pretty glass bowl. It looks so special that way.

What should we drink with it? A nice, cold lemonade is always a winner. For the grown-ups, a crisp glass of Pinot Grigio pairs beautifully. It just tastes like summer. Which would you choose tonight?

Keeping Your Pasta Salad Perfect

Let your salad cool completely before storing it. I put mine in a bowl in the fridge. It stays fresh for about three days. You can make a big batch for easy lunches. This saves so much time during a busy week.

I do not recommend freezing this salad. The tomatoes and tortellini get mushy when thawed. I learned this the hard way years ago. My first batch turned into a soupy mess. It was such a disappointment.

Batch cooking helps you have a good meal ready. This means less stress when you are hungry. It is a small act of kindness for your future self. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Salad Troubles

Is your salad a bit dry? Just whisk up a little more dressing. The tortellini loves to soak it all up. I remember my first pasta salad was too dry. A little extra oil and vinegar fixed it right up.

Is the red onion too strong for you? Soak the slices in cold water for ten minutes. This makes them much milder and sweeter. Getting the flavors right builds your cooking confidence. It makes the whole dish more enjoyable to eat.

Do not forget to let the salad chill. The flavors get to know each other in the fridge. This resting time makes every bite taste better. A fun fact: this resting time is called “marinating.” Which of these problems have you run into before?

Your Pasta Salad Questions Answered

Q: Can I make this gluten-free?
A: Yes! Just use your favorite gluten-free tortellini or pasta.

Q: How far ahead can I make it?
A: You can make it the night before. It will be perfect for lunch or dinner the next day.

Q: What if I do not have mozzarella pearls?
A: You can chop a large ball of fresh mozzarella into small bits instead.

Q: Can I double the recipe for a crowd?
A: Absolutely. Just use a very large bowl for mixing everything together.

Q: Is the Dijon mustard really needed?
A: It helps the dressing stick to the pasta. But you can leave it out if you must. Which tip will you try first?

A Little Note From My Kitchen

I hope you love making this simple salad. It always brings a smile to my face. Cooking for others is a way to share love.

I would be thrilled to see your creation. Your photos inspire me and other readers in our community. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!
—Fiona Brooks.