I tossed juicy grilled chicken with pillowy tortellini, sun-ripened tomatoes, creamy mozzarella and bright basil into a Simple Caprese Tortellini Salad that hides a single unexpected ingredient to keep you guessing.

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I keep coming back to my Chicken Caprese Tortellini Pasta Salad because it does that tricky thing: dinner, then dessert. I love how the cheese tortellini gives the dish a pillowy bite and the fresh mozzarella balls add quiet creaminess, its almost silly how they work together.

I think of it as a Caprese Pasta Salad With Chicken that also behaves like a Quick Pasta Salad when time is tight, and I still catch myself eating it cold straight from the bowl. Im not gonna pretend I always follow ratios, but thats where the fun begins, you gotta make it yours.

Ingredients

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Pillowy cheese tortellini brings carbs and creamy cheese flavor, comfort food energy
Lean cooked chicken adds solid protein, keeps it filling but not heavy
Bursting tomatoes give vitamin C, fiber and a bright tangy sweetness
Soft mozzarella brings creamy richness, calcium and mellow milky protein
Fresh basil adds herbal lift, antioxidants and a peppery pop, so good
Extra virgin olive oil offers heart healthy fats, silkiness and depth
Balsamic adds sweet sour balance, helps cut richness with tangy complexity
Grated Parmesan adds umami saltiness and savory depth, boosts flavor
Peppery arugula gives bitter green notes, more fiber and freshness

Ingredient Quantities

12 ounces cheese tortellini (fresh or refrigerated)

2 cups cooked chicken diced or shredded (about 2 medium boneless skinless breasts)

1 pint cherry or grape tomatoes halved

8 ounces fresh mozzarella balls or bocconcini halved if large

1/2 cup fresh basil leaves torn

2 cups baby arugula or baby spinach optional

1/3 cup extra virgin olive oil

2 tablespoons balsamic vinegar or balsamic glaze

1 large garlic clove minced

1 tablespoon fresh lemon juice optional

1/4 cup grated Parmesan cheese

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Pinch red pepper flakes optional

How to Make this

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1. Bring a large pot of salted water to a boil, add 12 ounces cheese tortellini and cook until just al dente following package directions, then drain and rinse under cold water to stop cooking; drain well and set aside.

2. Whisk together 1/3 cup extra virgin olive oil, 2 tablespoons balsamic vinegar or balsamic glaze, 1 large garlic clove minced, 1 tablespoon fresh lemon juice if using, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and a pinch of red pepper flakes if you want heat.

3. Dice or shred 2 cups cooked chicken (rotisserie or leftover chicken works great), pat it dry if it’s super wet so the dressing sticks.

4. Halve 1 pint cherry or grape tomatoes, halve 8 ounces fresh mozzarella balls or bocconcini if large, and tear 1/2 cup fresh basil leaves; measure 2 cups baby arugula or baby spinach if using.

5. In a large mixing bowl combine the cooled tortellini, chicken, tomatoes, mozzarella, basil and the arugula or spinach.

6. Pour the dressing over the salad, add 1/4 cup grated Parmesan cheese, then gently toss everything together until well coated and the cheese is evenly distributed.

7. Taste and adjust seasoning with a little extra salt, pepper or more balsamic if needed; add more red pepper flakes if you want more kick.

8. Let the salad sit at room temperature for 10 to 15 minutes to let flavors meld, or chill for 30 minutes for a colder pasta salad; toss once more before serving.

9. Serve room temp or chilled, garnish with a few extra basil leaves and a sprinkle of Parmesan if you like.

10. Store leftovers in an airtight container in the fridge for up to 3 to 4 days, give it a quick toss before eating since the dressing can settle.

Equipment Needed

1. Large pot for boiling the tortellini
2. Colander or fine mesh strainer to drain and rinse the pasta
3. Large mixing bowl big enough to toss everything together
4. Whisk or fork to emulsify the olive oil and balsamic into a dressing
5. Measuring cups and spoons for the oil, vinegar, lemon and seasonings
6. Chef’s knife and cutting board to halve tomatoes, shred chicken and tear basil
7. Tongs or salad servers to gently toss and serve
8. Microplane or box grater for the Parmesan (or pre grated if you prefer)

FAQ

Q: Can I make this ahead of time? A: Yes, you can cook the tortellini and chicken a day ahead. Toss everything together up to 6 to 12 hours before serving but add the fresh mozzarella and torn basil right before you serve so they stay bright and not mushy.

Q: Will dried tortellini work instead of fresh? A: Absolutely. Cook dried tortellini according to package directions until al dente, rinse under cold water to stop cooking, drain well and then use like the fresh kind.

Q: How do I keep the salad from getting soggy? A: Let the pasta cool fully and drain excess liquid from tomatoes and mozzarella. Dress the salad lightly at first, taste, then add more if needed. You can also dress it just before serving for best texture.

Q: What can I substitute for chicken or mozzarella? A: Use rotisserie chicken, grilled shrimp, or chickpeas for a vegetarian option. Swap bocconcini for cubed firm mozzarella or a crumbly cheese like feta if you like a tangier bite.

Q: Can I freeze leftovers? A: Not recommended. The tomatoes, fresh cheese and greens get watery and grainy when frozen. If you must, freeze plain cooked tortellini only, not the dressed salad.

Q: How long will leftovers keep in the fridge? A: Stored in an airtight container the salad will keep 3 to 4 days. Stir before eating, and add a splash of olive oil or extra lemon to freshen things up.

Chicken Caprese Tortellini Pasta Salad Recipe Substitutions and Variations

Cheese tortellini: swap for fresh cheese ravioli or refrigerated gnocchi, or use orzo if you want a lighter bite
Cooked chicken: use rotisserie chicken for speed, or swap in canned chickpeas or white beans for a vegetarian option
Fresh mozzarella: try burrata for extra creaminess, or crumbled feta/goat cheese if you want more tang and less moisture
Balsamic vinegar: replace with balsamic glaze for a sweeter finish, or use red wine vinegar plus a little honey or maple syrup

Pro Tips

1. Rinse the tortellini quickly under cold water and toss with a little olive oil so they don’t clump, but don’t overdo the oil or the dressing wont stick later.

2. Pat the chicken dry on paper towels before you mix it in, wet chicken makes the dressing slide off. If you shred it while it’s still a bit warm it will soak up more flavor, just don’t leave it sitting too long at room temp.

3. After you cut the tomatoes and mozzarella let them sit on paper towels for a few minutes to drain, that keeps the salad from getting watery and bland.

4. Make the dressing in a jar and shake it up, add only half at first then toss and taste, you can always add more. Save some basil to toss in right before serving so it stays bright and fresh.

Chicken Caprese Tortellini Pasta Salad Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

717

kcal

Equipment: 1. Large pot for boiling the tortellini
2. Colander or fine mesh strainer to drain and rinse the pasta
3. Large mixing bowl big enough to toss everything together
4. Whisk or fork to emulsify the olive oil and balsamic into a dressing
5. Measuring cups and spoons for the oil, vinegar, lemon and seasonings
6. Chef’s knife and cutting board to halve tomatoes, shred chicken and tear basil
7. Tongs or salad servers to gently toss and serve
8. Microplane or box grater for the Parmesan (or pre grated if you prefer)

Ingredients

12 ounces cheese tortellini (fresh or refrigerated)
2 cups cooked chicken diced or shredded (about 2 medium boneless skinless breasts)
1 pint cherry or grape tomatoes halved
8 ounces fresh mozzarella balls or bocconcini halved if large
1/2 cup fresh basil leaves torn
2 cups baby arugula or baby spinach optional
1/3 cup extra virgin olive oil
2 tablespoons balsamic vinegar or balsamic glaze
1 large garlic clove minced
1 tablespoon fresh lemon juice optional
1/4 cup grated Parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch red pepper flakes optional

Directions

Bring a large pot of salted water to a boil, add 12 ounces cheese tortellini and cook until just al dente following package directions, then drain and rinse under cold water to stop cooking; drain well and set aside.
Whisk together 1/3 cup extra virgin olive oil, 2 tablespoons balsamic vinegar or balsamic glaze, 1 large garlic clove minced, 1 tablespoon fresh lemon juice if using, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and a pinch of red pepper flakes if you want heat.
Dice or shred 2 cups cooked chicken (rotisserie or leftover chicken works great), pat it dry if it’s super wet so the dressing sticks.
Halve 1 pint cherry or grape tomatoes, halve 8 ounces fresh mozzarella balls or bocconcini if large, and tear 1/2 cup fresh basil leaves; measure 2 cups baby arugula or baby spinach if using.
In a large mixing bowl combine the cooled tortellini, chicken, tomatoes, mozzarella, basil and the arugula or spinach.
Pour the dressing over the salad, add 1/4 cup grated Parmesan cheese, then gently toss everything together until well coated and the cheese is evenly distributed.
Taste and adjust seasoning with a little extra salt, pepper or more balsamic if needed; add more red pepper flakes if you want more kick.
Let the salad sit at room temperature for 10 to 15 minutes to let flavors meld, or chill for 30 minutes for a colder pasta salad; toss once more before serving.
Serve room temp or chilled, garnish with a few extra basil leaves and a sprinkle of Parmesan if you like.
Store leftovers in an airtight container in the fridge for up to 3 to 4 days, give it a quick toss before eating since the dressing can settle.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.