Caprese salad, that delicious and authentic Italian recipe echoing the colors of the Italian flag, makes a delicious appetizer. However, this recipe is a little different because the traditional caprese ingredients are paired with cheese tortellini, spinach, and other flavors, to make a delicious and unusual main dish. You could always serve it in smaller portions as an appetizer before a meat-centric main course or have some for lunch. The pasta makes it more filling than just making a basic caprese salad.
Tortellini comes in different flavors, such as cheese, beef and spinach, but the simple cheese tortellini works well here, so you don’t have another flavor overpowering the caprese ingredients. It also keeps this recipe vegetarian-friendly. You can make this ahead and it keeps for days, so it’s worth making extra, or even doubling the recipe, if the weather’s warm and you want to have a few days off cooking, or at least heating up the oven.
This delicious caprese salad is in a league of its own thanks to the tasty cheese tortellini and other ingredients used to make it. It’s ideal for the spring or summer, or whenever you want to enjoy some true Italian flavors.
Why You’ll Love the Recipe:
This brand new take on caprese salad is so good. Rather than having tortellini for dinner with caprese on the side, this recipe combines both recipes and also includes spinach for a delicious main course everyone will love.
How to Serve It:
Serve this caprese salad alternative chilled and drizzled with balsamic vinegar.
Ingredients:
- Uncooked cheese tortellini
- Basil
- Extra-virgin olive oil
- Cherry tomatoes
- Mozzarella pearls
- Italian seasoning
- Balsamic vinegar
- Spinach
- Garlic cloves
- Balsamic glaze, as needed
- Salt and black pepper, to taste
How to make Tortellini Caprese Salad:
Cook the pasta following the directions on the package.
Drain the tortellini in a colander and rinse with cold water for a few seconds.
Let it dry completely, then toss it with the spinach, garlic, tomato, mozzarella, and basil.
Stir in the oil and vinegar, and add the Italian seasoning.
Season to taste with salt and black pepper.
Chill until serving, and then toss well to redistribute the oil, adding a splash more if necessary.
Drizzle over balsamic vinegar just before serving.
Now, ready to serve enjoy!
Tortellini Caprese Salad
Ingredients
- 20 ounces uncooked cheese tortellini
- ¼ cup chopped fresh basil
- ½ cup extra-virgin olive oil
- 10 ounces halved cherry tomatoes
- 8 ounces Mozzarella pearls
- 1 teaspoon Italian seasoning
- 2 tablespoons balsamic vinegar
- 1 cup chopped fresh spinach
- 4 minced garlic cloves
- Balsamic glaze as needed
- Salt and black pepper to taste
Instructions
- Cook the pasta following the directions on the package.
- Drain the tortellini in a colander and rinse with cold water for a few seconds.
- Let it dry completely, then toss with the spinach, garlic, tomato, mozzarella, and basil.
- Stir in the oil and vinegar, and add the Italian seasoning.
- Season to taste with salt and black pepper.
- Chill until serving, and then toss well to redistribute the oil, adding a splash more if necessary.
- Drizzle over balsamic vinegar just before serving.
Can You Make It Ahead?
Yes, this is a dish you can make ahead, although you’ll need to give it a stir before serving else the dressing will all be on the bottom of the dish.
Storage Instructions:
Keep this caprese salad pasta dish in an airtight container in the fridge and use within 5 days. It doesn’t freeze well.
Variations and Substitutions:
Swap the fresh tomatoes for sun-dried tomtoes for a richer flavor if you wish, or cut a mozzarella log into slices rather than using mozzarella pearls. You can also leave out the fresh spinach. 
