Tortelloni Caprese Pasta Salad
with Fresh Mozzarella & Creamy Pesto
- Wheat
- Eggs
- Milk
What could be better than a caprese salad? One that has plump, savory, cheesy tortelloni in it! For this 10-minute vegetarian “anytime salad,” you’ll heat up tortelloni until tender, then toss it with juicy grape tomatoes, fresh mozzarella, and creamy, herbaceous basil pesto—easy-peasy nice and cheesy (just like us!).
Ingredients
9 ounce
Tortelloni
(Contains: Wheat, Eggs, Milk)
4 ounce
Grape Tomatoes
4 ounce
Fresh Mozzarella
(Contains: Milk)
4 tablespoon
Pesto
(Contains: Milk)
1.5 tablespoon
Sour Cream
(Contains: Milk)
Not included in your delivery
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Place tortelloni and ½ cup water (1 cup for 4 servings) in a large, microwave-safe bowl. Cover tightly with plastic wrap; microwave for 2 minutes (3 minutes for 4 servings). Without removing plastic wrap, carefully shake bowl several times to toss tortelloni; microwave until pasta is tender, 2-4 minutes more. (No microwave? No problem! Bring a large pot of salted water to a boil. Once boiling, add tortelloni to pot. Reduce to a low simmer and cook until tender and floating to the top, 3-4 minutes.)
• While tortelloni is cooking, wash and dry produce. Halve tomatoes. Dice mozzarella into ½-inch pieces.
• In a small bowl, combine pesto and sour cream; taste and season with salt and pepper.
• Drain tortelloni; rinse with cold water until cooled. Shake off excess water; pat dry with paper towels. Wash and dry bowl. Return tortelloni to same bowl. Add tomatoes, mozzarella, and creamy pesto; stir to combine. Taste and season with salt and pepper.
• Divide pasta salad between bowls and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the fresh, summery flavors, though some found the pesto too strong or bitter.
- Ease of prep: Incredibly quick and easy to make, perfect for a fast lunch or dinner 🍲.
- Suggestions: Consider boiling the tortellini instead of microwaving for better texture; add balsamic glaze for extra flavor.
- Portions: Some felt it was light for a full meal; try adding chicken or extra veggies for more substance.
- Temperature: A few preferred it warm; consider serving at room temperature or gently heated.
Reviews from our home cooks
The pesto and tomato gave the tortellini a wonderful zing. This lasted for three meals.
Super easy and tasted great. I would use something other than sour cream to get a creamy pesto but I didn't notice it much in the final dish.
Very yummy salad. More body than one would think with the cheese filled tortellini. Would make again.
This dish is delicious but the pesto sauce taste way too strong! I will buy this again but instead of pesto, I will use pasta sauce.
This pesto sauce hands down awesome so delicious I highly recommend to anyone that loves pesto on pasta!
Super duper easy and equally as tasty! Tortellini are a good size which makes this a filling meal!
Love the trick with the tortellini in the microwave. All these years I have been doing it wrong!
Pretty good for a quick easy meal. I definitely boiled the pasta though - I think it's insane to instruct people to microwave cook pasta, there's zero chance the texture would be anywhere near acceptable. I also felt like it needed a little acidity, maybe lemon?
It was a great recipe and I appreciate that it was super easy and quick to make. Some balsamic drizzle would've elevated it to four stars.
For recipes that require boiling or microwaving for short periods of time, it might be a good idea to tell folks that at high altitude, it's best to increase cooking times by about 10-20%. (We're at 7k feet in central NM.) The pasta salad was tasty, but the tortelloni was a tad too el dente. We should have microwaved it 2 1/2 minutes to start and another 5 to finish, and also add another 1-2 TBSP of water.
