Easy Summer Tortellini Salad with Balsamic Glaze

I started making this Tortellini Caprese Pasta Salad after grabbing a small container of something similar from a grocery store deli and realizing I basically paid a lot for something that tasted like it had been sitting there for days.

That was the last time I bought one.

The first version I made at home was too oily and heavy. I went overboard with the olive oil and didn’t balance it with enough acidity, so it ended up tasting flat instead of fresh. After a few tries, I figured out the key is keeping the ingredients bright and not drowning the pasta.

What makes this work is the combination of warm, cheesy tortellini with fresh Caprese-style ingredients. You get that soft, rich pasta texture mixed with juicy tomatoes, fresh basil, mozzarella pearls, and a little bite from garlic and spinach.

Here’s the thing: balsamic glaze changes everything. Regular balsamic vinegar is too sharp on its own here, but the glaze gives you that sweet, sticky finish that makes the whole salad feel complete instead of just mixed together ingredients.

I usually toss everything while the tortellini is still slightly warm so it absorbs a bit of the olive oil and seasoning. The first time I waited too long and let it fully cool, it didn’t absorb any flavor and tasted separated.

The garlic is something I learned to be careful with. Raw garlic can easily take over the whole dish if you use too much. Now I just keep it light so it adds background flavor instead of dominating everything.

This is one of those recipes that works for basically anything—BBQs, lunch meal prep, or even a lazy dinner when I don’t feel like cooking something complicated. It also holds up surprisingly well in the fridge compared to most pasta salads, as long as you don’t overdress it at the start.

Sophie Bennett

Easy Summer Tortellini Salad with Balsamic Glaze

A fresh and hearty tortellini Caprese pasta salad with basil, tomatoes, mozzarella pearls, and balsamic glaze ready in just 10 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 20 oz cheese tortellini
• 10 oz cherry tomatoes halved
• 8 oz mozzarella pearls
• 1 cup spinach chopped
• 1/4 cup fresh basil torn
• 3 garlic cloves minced
• 3/4 tsp Italian seasoning

Dressing:

• 1/2 cup extra virgin olive oil
• 2 tbsp balsamic vinegar
• balsamic glaze for drizzling, to taste

Method

 

1. Cook tortellini according to package instructions until tender, then drain and slightly cool.
2. In a large bowl, combine warm tortellini, cherry tomatoes, mozzarella pearls, spinach, basil, garlic, and Italian seasoning.
3. In a small bowl, whisk olive oil and balsamic vinegar together.
4. Pour dressing over pasta salad and toss gently until evenly coated.
5. Drizzle balsamic glaze over the top before serving.
6. Serve slightly warm or chilled depending on preference.

Notes

Don’t overdress early or the pasta will feel heavy. Add balsamic glaze right before serving for best texture. Best eaten within 2–3 days. Letting it sit 20–30 minutes improves flavor as it rests.