This light and lovely Caprese Pasta Salad with balsamic dressing is a real taste of Italy. It may only take 15 minutes to throw together but it is filled with wholesome ingredients, beautiful colors, and fresh summer flavors.
Email Me the Recipe!
From time to time, we'll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
5 Star Review
“I just made this and it’s a keeper! I love how light and clean it feels to eat even though it’s a pasta dish. Perfect for a summer lunch”
— Siobhan —
Pasta doesn’t have to mean dry, packaged noodles that you smother with jarred sauce (which had been my concept of pasta since childhood).
After a trip to Italy, my eyes were opened and I learned that pasta can also mean light, fresh, simple, and healthy (like this Pasta Primavera).
Looking to recreate some of the magic I experienced abroad, I took it upon myself to add extra veggies to a package of store-bought tortellini to make a healthy and colorful Caprese pasta salad.
This simple recipe takes just minutes to make and would fit in as a side dish as part of a summer cookout spread or served for a cozy date night at home with an Arugula Salad and glass of wine for a complete meal.
It’s light, wholesome, and feels more healthy than heavy.
Ingredients and Substitutions
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Cheese Tortellini. A package of my favorite store-bought cheese tortellini makes this recipe fast and fresh.
- Tomatoes. Like my favorite Chicken Pasta Salad, stud this easy Caprese pasta recipe with bright red jewels of sweetness loaded with antioxidants such as lycopene. (For more Caprese-style, try this Burrata Pizza or Burrata Salad.)
- Mozzarella Pearls. For creaminess and cheesy goodness.
- Basil. Lends the pasta salad that classic Italian flavor. (Also a necessity for this Caprese Chicken Pasta and Caprese Sandwich.)
- Spinach. My addition that adds vitamin K, fiber, phosphorus, and thiamine to this simple Caprese pasta salad.
- Balsamic Dressing. Instead of a heavy sauce, I tossed the ingredients with a simple homemade tangy balsamic vinaigrette. (If you love balsamic, you’ll also love this easy Crockpot Italian Chicken.)
Step-By-Step Instructions
Cook the Pasta (photo 1). Follow the package directions, then drain, rinse with cool water, and transfer to a bowl.
Combine (photo 2). Add the baby spinach, cherry tomatoes, mozzarella, and basil.
Make the Dressing (photo 3). Whisk together the dressing ingredients.
Finish (photo 4). Toss the dressing with the pasta and serve. ENJOY!
What to Serve With Caprese Pasta Salad
- Another Style of Salad. Serve caprese pasta salad with Fruit Salad or Pea Salad if you’re making it for a party spread.
- Bread. It would be fantastic with Homemade Garlic Bread!
- Soup. For a soup and salad combo, pair this pasta salad with Instant Pot Tomato Soup.
Caprese Pasta Salad
Email Me the Recipe!
From time to time, we’ll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
Ingredients
PASTA SALAD:
- 1 bag fresh cheese tortellini (10 ounces)
- 2 cups lightly packed baby spinach
- 1 cup cherry tomatoes halved
- 4 ounces part-skim mozzarella pearls
- ¼ cup loosely packed fresh basil leaves cut into thin strips
BALSAMIC DRESSING:
- 2 tablespoons extra-virgin olive oil
- 1 ½ tablespoons balsamic vinegar
- ½ teaspoon honey
- ⅛ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
Instructions
- Bring a large pot of water to a boil. Cook the pasta for 3 minutes, until just al dente. Drain and rinse with cool water. Shake off as much excess water as possible, then transfer the pasta to a large serving bowl.
- Add the baby spinach, cherry tomatoes, mozzarella, and basil.
- To make the dressing, in a small bowl or measuring cup, stir together the olive oil, balsamic vinegar, honey, salt, and pepper.
- Toss the dressing with the pasta and serve.
Notes
- TO STORE: Place leftovers in an airtight storage container in the refrigerator for up to 1 day.
This was sooo good. I used the costco sized Tortellini bag which was 2 and a half times the recipe. It made a large bowl full which you would think would be too much but noo it wasn’t . I made it for a crew who were fence building and their was hardly any leftovers. I am now thinking of when I will make this again.
I just made this and it’s a keeper! I love how light and clean it feels to eat even though it’s a pasta dish. Perfect for a summer lunch when tomatoes are abundant, but like another commented, I could eat it on a regular basis all year long! I was heavy-handed on the spinach and basil and used white balsamic vinegar to keep the veggie colors bright.
I do also see how this would make a great potluck dish – if I decide to share any of it! ;)
This was so good and healthy! I was not sure about the spinach but it does add to the flavor. I used my homemade balsamic vinegarette dressing, leaving out the honey. The Rana tortellini was perfect. It didn’t fall apart when cooking and did not get “mushy” like so many do.