Description
A refreshing and quick pasta salad made with cheese tortellini, cherry tomatoes, fresh mozzarella, and basil, drizzled with balsamic glaze – perfect for hot summer days.
Ingredients
Main ingredients
- 1 package (18 to 20 ounces) cheese tortellini (refrigerated is easiest)
- 1 to 2 cups cherry tomatoes, halved
- 8 ounces fresh mozzarella pearls (or a ball of mozzarella chopped)
- 1 cup fresh basil leaves, torn
Dressings and seasonings
- 2 to 3 tablespoons olive oil
- 1 to 2 tablespoons balsamic glaze (store bought or homemade)
- to taste Salt and black pepper
Instructions
Preparation
- Boil the tortellini in salted water and cook it according to the package instructions, usually around 3 to 5 minutes for refrigerated tortellini.
- Drain the tortellini, then rinse quickly with cool water to stop the cooking. If you prefer it slightly warm, rinse lightly or not at all, just let it steam off for a minute.
- Add the cooked tortellini to a large bowl and toss in the halved cherry tomatoes, mozzarella, and torn basil.
- Drizzle with olive oil and balsamic glaze. Add salt and pepper to taste, then toss gently to avoid smashing the tomatoes.
- Taste and adjust the seasoning or dressing as needed.
Notes
Best enjoyed fresh, this pasta salad can be meal prepped by storing the basil and dressing separately until serving to maintain freshness. It keeps well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad, Side Dish
- Cuisine: Italian