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Fresh Caprese Tortellini Pasta Salad Easy Herb Pesto Recipe

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A fresh and easy pasta salad featuring cheese tortellini, cherry tomatoes, fresh mozzarella, and a bright herbaceous pesto drizzle. Perfect for quick meals, summer gatherings, and crowd-pleasing occasions.

Ingredients

Scale
  • 12 ounces (340g) fresh or refrigerated cheese tortellini
  • 1 pint (about 300g) cherry tomatoes, halved
  • 8 ounces (225g) fresh mozzarella balls (bocconcini), drained and halved
  • 1 cup loosely packed fresh basil leaves (about 20g), torn or roughly chopped
  • For the Herbaceous Pesto Drizzle:
  • 1 cup fresh basil leaves (packed, about 25g)
  • 1/4 cup fresh parsley leaves (about 10g)
  • 1/3 cup extra-virgin olive oil (80ml)
  • 1/4 cup grated Parmesan cheese (25g), packed
  • 1 garlic clove, roughly chopped
  • 1 tablespoon pine nuts or walnuts (optional)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon red wine vinegar or fresh lemon juice
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340g) of cheese tortellini and cook according to package instructions (usually 3-5 minutes for fresh tortellini). Stir occasionally to prevent sticking. Once tender but still firm to the bite, drain and rinse briefly under cold water to stop cooking and cool them down. Drain thoroughly.
  2. While the tortellini cooks, halve 1 pint (300g) of cherry tomatoes and drain 8 ounces (225g) of fresh mozzarella balls, cutting them in half as well. Roughly tear or chop about 1 cup (20g) of fresh basil leaves.
  3. In a food processor, combine 1 cup basil leaves, 1/4 cup parsley leaves, 1 garlic clove, 1/4 cup grated Parmesan, and 1 tablespoon pine nuts or walnuts (if using). Pulse until finely chopped. With the processor running, slowly drizzle in 1/3 cup (80ml) olive oil until the mixture is smooth but still has texture. Season with salt and pepper to taste. Add 1 tablespoon of red wine vinegar or lemon juice and pulse once more to combine. Taste and adjust seasoning if needed.
  4. In a large mixing bowl, combine the cooked and cooled tortellini, cherry tomatoes, fresh mozzarella, and basil leaves. Pour the pesto drizzle over the top. Use a spatula or large spoon to gently mix everything, ensuring the pesto coats the ingredients evenly without breaking up the cheese too much.
  5. Taste the salad and add more salt, pepper, or a splash of vinegar/lemon juice if it needs a little brightness. Serve immediately at room temperature or chill it in the fridge for 20-30 minutes to let the flavors meld. If chilling, bring it back to room temp before serving for best flavor.

Notes

Do not overcook the tortellini; rinse under cold water after boiling to stop cooking and prevent mushiness. Drain fresh mozzarella well to avoid watering down the salad. Pesto can be made up to 2 days ahead and stored in the fridge. Add toasted pine nuts or crushed red pepper flakes on top before serving for extra flavor. For gluten-free, use gluten-free tortellini. Vegan adaptations include plant-based cheese and nutritional yeast instead of Parmesan.

Nutrition

Keywords: Caprese, tortellini, pasta salad, pesto, fresh mozzarella, cherry tomatoes, summer salad, easy recipe, herb pesto

Find it online: https://breezybake.com/fresh-caprese-tortellini-pasta-salad-easy-herb-pesto-recipe/