Ingredients
For the Pasta Salad
- 8 oz cheese tortellini
- 8 ciliegine fresh mozzarella balls, halved
- 8 oz cherry tomatoes, halved
- Fresh basil for serving
- Balsamic glaze for serving
For the Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoons Dijon mustard
- 2 teaspoons red wine vinegar
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Cook the tortellini according to package directions until al dente. Drain and let cool slightly to prevent it from getting soggy and to prepare for mixing with cold ingredients.
- Make the Dressing: While the tortellini cooks, whisk together the olive oil, Dijon mustard, red wine vinegar, Italian seasoning, salt, and black pepper in a small bowl until smooth and emulsified. This dressing will add a flavorful, tangy coating to the salad.
- Assemble the Pasta Salad: Transfer the cooked and slightly cooled tortellini to a large bowl. Add the halved fresh mozzarella balls and cherry tomatoes. Pour the freshly made dressing over the salad and toss gently to combine and evenly coat all ingredients.
- Finish & Serve: Just before serving, top the pasta salad with fresh basil leaves and drizzle with balsamic glaze to add a sweet and tangy finish that complements the caprese flavors beautifully.
Notes
- Be sure to cook the tortellini until al dente to maintain texture in the salad.
- Allow the pasta to cool slightly before tossing with dressing to keep the cheese from melting.
- Use fresh basil and balsamic glaze for the best flavor and presentation.
- This salad can be made a few hours ahead and refrigerated; toss again before serving.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
