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This Tortellini Caprese Salad Slaps

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Servings: 2 servings
Ingredients Method

Ingredients
  

  • 1 pound (450 g) cheese tortellini , fresh or refrigerated
  • 2 cups cherry or grape tomatoes , halved
  • 8 ounces (225 g) fresh mozzarella pearls or diced mozzarella
  • 1 loosely packed cup fresh basil leaves , torn
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar or 1 tbsp balsamic + 1 tbsp red wine vinegar for brightness
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove , finely grated
  • 1/2 teaspoon honey optional, balances acidity
  • 1/2 teaspoon kosher salt , plus more for pasta water
  • Freshly cracked black pepper , to taste
  • Red pepper flakes , pinch optional, for heat
  • 2 tablespoons toasted pine nuts or chopped walnuts optional, for crunch
  • Zest of 1/2 lemon optional, extra lift

Method
 

  1. Boil the tortellini. Bring a large pot of salted water to a rolling boil. Cook tortellini according to package directions until just al dente . Don't overcook—mushy pasta is sadness.
  2. Cool it down. Drain and rinse briefly under cool water to stop the cooking. Shake off excess water. Toss with 1 teaspoon olive oil so it doesn't clump.
  3. Make the dressing. In a large bowl, whisk together olive oil, balsamic, Dijon, garlic, honey, salt, pepper, and red pepper flakes. It should taste bright and slightly punchy; adjust salt/acid to your vibe.
  4. Prep the goodies. Halve tomatoes, drain mozzarella pearls, and tear basil into bite-size pieces. Zest lemon if using. Toast nuts in a dry pan until fragrant, 2–3 minutes.
  5. Toss like a pro. Add tortellini, tomatoes, mozzarella, and basil to the bowl with dressing. Fold gently until coated. You're dressing pasta, not mixing concrete.
  6. Finish. Sprinkle lemon zest and nuts on top. Taste and adjust seasoning—more salt, a splash more vinegar, or a drizzle of olive oil if needed.
  7. Serve. Enjoy slightly warm or chill 20–30 minutes for flavors to mingle. Either way, it's a flex.