This Caprese Tortellini Salad with burrata is a fresh, summery twist on an Italian classic. Made with cheesy tortellini, sweet cherry tomatoes, peppery arugula, and creamy burrata, all tossed in a tangy balsamic honey dressing and finished with a drizzle of balsamic glaze. It's a simple but elevated pasta salad perfect for summer.
Why You'll Love this Caprese Tortellini Salad:
- Fresh yet Comforting: A perfect balance of tomatoes, tortellini and cheese.
- Quick & Easy: Comes together in under 30 minutes and easy enough for beginners in the kitchen.
- Ultra-Flavorful: A sweet, tangy balsamic honey vinaigrette ties it all together.
Jump to:
Key Ingredients:
- Cheese Tortellini: The base of this pasta salad. Cook, cool, and you're good to go.
- Cherry Tomatoes: Sweet and juicy.
- Arugula: This green is just a bit peppery, making it the perfect contrast to the creamy cheese.
- Burrata: Ultra-creamy & decadent. If you've never tried it, texture and flavor-wise it is very similar to fresh mozzarella, with a softer...soupier...interior.
- Fresh Basil: For that classic Caprese flavor.
- Balsamic Honey Dressing: A simple blend of balsamic vinegar, olive oil, honey, and garlic.
Dietary Swaps:
- Gluten-Free: Use gluten-free tortellini (such as Taste Republic) and double-check any pre-packaged ingredients.
- Dairy-Free: Swap cheese tortellini for a dairy free tortellini (such as mushroom) and omit burrata.
- Vegetarian: Naturally vegetarian, just double check tortellini ingredients.
Recipe Variations:
- Add Pesto: Stir in a spoonful of pesto for extra herby/garlicky flavor.
- Swap the Greens: Swap arugula for spinach or a mix of greens.
- No Burrata? No Problem. Use a fresh mozzarella slices or mini mozzarella balls instead.
- Add Grilled Veggies: Add grilled zucchini, bell peppers, or eggplant for a veggie-packed summer salad.
- Add Some Spice: Add red pepper flakes or a drizzle of hot honey.
How to Make Caprese Tortellini Salad:
- Cook the Tortellini: Boil tortellini according to package instructions. Drain and rinse under cold water to cool completely.
- Toss the Salad: In a large bowl, combine cooled tortellini, halved cherry tomatoes, arugula, and half of the sliced basil.
- Make the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, honey, garlic, salt, and black pepper.
- Dress & Toss: Pour dressing over the salad and gently toss to combine.
- Finish & Serve: Transfer to a serving dish. Top with torn burrata, a drizzle of balsamic glaze, a touch of olive oil, remaining basil, and freshly cracked pepper.
Tips & Notes:
- Don't Overcook the Tortellini! Overcooked tortellini becomes mushy and will start to fall apart. Boil for just a few minutes, until tortellini rises to the top, and then drain.
- Cool tortellini completely before tossing to prevent wilting.
Make Ahead & Storage:
- Make ahead: Prepare tortellini, dressing, and chop veggies up to 24 hours in advance. Store separately in airtight containers and mix before serving.
- Store leftovers covered in the fridge for up to 2 days.
- This recipe is Not Freezer-Friendly.
What to Serve with Caprese Tortellini Salad:
Pair this pasta salad with light summery dishes, grilled chicken, or a crisp white wine:
- Mediterranean White Bean Salad with Feta Dressing
- Italian Salsa Verde Marinated Fresh Mozzarella
- Tomates Farcies (Sausage & Herb Stuffed Tomatoes)
FAQs:
How do you pronounce Caprese?
It's pronounced "kah-PRAY-zay," named after the Italian island of Capri.
Can I add pesto to this recipe?
Absolutely! Pesto adds a lovely garlicky flavor. Mix it in with the dressing or drizzle some over the top.
What are the 3 cheese in tortellini?
Cheese tortellini often contains ricotta, parmesan, and mozzarella, but check your package as it varies.
More Pasta Salad Recipes You Will Love:
- Tuscan Tortellini Pesto Pasta Salad
- Mediterranean Pasta & Kale Salad with Garlic Basil Dressing
- Portillo's Chopped Salad (The Best Copycat Recipe)
Recipe
Caprese Tortellini Salad with Burrata
A fresh, vibrant pasta salad featuring cheese tortellini, peppery arugula, juicy cherry tomatoes, creamy burrata, and a sweet-tangy balsamic honey dressing.
Ingredients
- 18 oz cheese tortellini cooked and cooled
- 2 cups cherry tomatoes halved
- 1-2 cups arugula
- 1 ball burrata cheese torn or split on top
- ¼ cup fresh basil thinly sliced half for salad, half for garnish
Balsamic Honey Dressing:
- ¼ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon minced garlic
- Salt & freshly cracked black pepper to taste
To Finish:
- Balsamic glaze
- Extra virgin olive oil optional
- Fresh cracked black pepper
Instructions
- Cook tortellini according to package directions. Drain and rinse under cold water to cool; set aside.
- In a large bowl, combine cooled tortellini, cherry tomatoes, arugula, and half the sliced basil.
- Whisk together olive oil, balsamic vinegar, honey, minced garlic, salt, and pepper until well combined.
- Pour dressing over the salad and toss gently to coat everything evenly.
- Transfer salad to a serving platter or bowl. Tear burrata over the top.
- Drizzle balsamic glaze and a little extra olive oil over the salad.
- Garnish with remaining basil and fresh cracked black pepper. Serve immediately.
Notes
- Don't overcook tortellini! Overcooked tortellini will become mushy and fall apart. Let boil just for a few minutes then drain and rinse with cool water.
- To make gluten-free, use gluten-free tortellini or substitute with gluten-free pasta.
- Nutritional Information is an estimate only and will vary according to ingredients and amounts used.
Nutrition
Calories: 391kcalCarbohydrates: 34gProtein: 16gFat: 26gSaturated Fat: 6gCholesterol: 37mgSodium: 481mgFiber: 3gSugar: 4g
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Must Love Garlic says
I love this one for summery get togethers and dinner parties!