Ingredients
Method
- Bring a large pot of salted water to a rolling boil. Add the tortellini and cook according to package directions until they float and feel tender when tested. Fresh tortellini typically takes 3-4 minutes, while frozen needs 6-8 minutes.
- While the pasta cooks, halve your cherry tomatoes and mozzarella balls. Tear the basil leaves by hand rather than cutting them to prevent bruising and keep the herbs looking vibrant.
- Whisk together olive oil, balsamic vinegar, minced garlic, salt, and pepper in a large serving bowl.
- Drain the cooked tortellini and rinse briefly with cool water to stop the cooking process. Add the warm pasta directly to the bowl with dressing.
- Gently fold in tomatoes, mozzarella, and torn basil leaves. The residual heat from the pasta will slightly warm the mozzarella, making it creamier.
- Let the salad rest for 15-20 minutes at room temperature, allowing the flavors to develop. Sprinkle with pine nuts if using, and give everything a final gentle toss. Taste and adjust seasoning as needed.
Notes
This salad tastes better after sitting for 30 minutes, making it perfect for meal prep. Can be refrigerated up to 3 days - flavors actually deepen overnight. Let come to room temperature before serving for best taste and texture. Don't overdress the salad, avoid adding basil too early, and season generously as pasta needs more salt than expected.
