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Fresh Caprese Tortellini Pasta Salad Recipe with Easy Basil Pesto Drizzle

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A fresh and flavorful pasta salad featuring cheese tortellini, cherry tomatoes, fresh mozzarella, and a vibrant homemade basil pesto drizzle. Perfect for quick meals, casual gatherings, or a light yet satisfying dish.

Ingredients

Scale
  • 12 ounces (340 grams) cheese tortellini (fresh or frozen)
  • 1 ½ cups (about 250 grams) cherry or grape tomatoes, halved
  • 8 ounces (225 grams) fresh mozzarella, torn or cut into bite-sized pieces
  • 1 cup fresh basil leaves, packed
  • For the basil pesto:
  • 1 cup fresh basil leaves, packed
  • 2 medium garlic cloves, peeled
  • ¼ cup (30 grams) pine nuts, toasted lightly
  • ⅓ cup (30 grams) grated Parmesan cheese
  • ½ cup (120 ml) extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons (30 ml) extra virgin olive oil, to toss salad
  • 1 tablespoon (15 ml) fresh lemon juice
  • Salt and pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of tortellini and cook according to package instructions (3-5 minutes for fresh, 7-9 minutes for frozen) until al dente. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside.
  2. In a food processor, combine 1 cup fresh basil leaves, 2 peeled garlic cloves, ¼ cup toasted pine nuts, and ⅓ cup grated Parmesan cheese. Pulse until coarsely blended. With the processor running, slowly pour in ½ cup extra virgin olive oil until the pesto reaches a smooth but slightly chunky consistency. Season with salt and pepper to taste.
  3. Halve 1 ½ cups cherry tomatoes and tear 8 ounces fresh mozzarella into bite-sized pieces. Pick and roughly chop 1 cup fresh basil leaves for garnish.
  4. In a large mixing bowl, add the cooled tortellini, tomatoes, mozzarella, and chopped basil. Drizzle with 2 tablespoons olive oil and 1 tablespoon fresh lemon juice. Toss gently to combine, ensuring everything is evenly coated.
  5. Spoon the basil pesto over the salad. Either fold it in gently for integrated flavor or drizzle on top for presentation. Give a final light toss if desired.
  6. Taste and adjust salt and pepper as needed. Add extra lemon juice if desired to brighten flavors.
  7. Serve immediately or chill for an hour to let flavors meld. Delicious served warm or cold.

Notes

Rinse cooked tortellini under cold water to stop cooking and prevent sticking. Toast pine nuts carefully over medium heat for 3-4 minutes until golden and fragrant. Handle tortellini gently when tossing to keep shape intact. Homemade pesto is recommended for best flavor, but store-bought can be used for convenience. Salad tastes better after resting 30 minutes to an hour. Store leftovers in an airtight container in the fridge up to 2 days; toss with olive oil or lemon juice before serving again.

Nutrition

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

Find it online: https://prismtaste.com/fresh-caprese-tortellini-pasta-salad-recipe-with-easy-basil-pesto-drizzle/