Tortellini Caprese Salad Cups

Tortellini, pesto, mozzarella and tomatoes in a small glass cup.

5 from 2 votes

These Tortellini Caprese Salad Cups are the perfect way to add a fresh, summery salad to your potluck rotation! We're talking ripe tomatoes, bright pesto sauce, mozzarella cheese and cheesy tortellini pasta.

Prep Time15

Cook Time8

Total Time23

Course: Salad Recipes

Cuisine: Italian

Keyword: Tortellini Caprese Salad Cups

Servings: servings

Calories: 268kcal

Author: Deanne Frieders

Ingredients

½ cup prepared basil pesto
1 pint grape tomatoes halved if desired
20 ounce package refrigerated cheese tortellini
8 ounces fresh mozzarella pearls drained

For the balsamic glaze

1 cup balsamic vinegar

For serving

small plastic or glass ramekins shooter cups or half pint jars.

Instructions

Cook the tortellini according to package instructions, making sure to drain it as soon as it's al dente or even slightly underdone. Rinse well with cool water to stop the cooking process. Set aside.
To make the balsamic glaze: Add balsamic vinegar to a small sauté pan over medium-high heat. Cook, stirring frequently, until the vinegar is reduced to about ⅓ of its original volume. Remove glaze from heat and let cool until lukewarm.
Add a couple tomatoes to the bottom of a jar or glass, followed by tortellini, mozzarella, and a teaspoon or so of pesto. Layer until you reach the top of the glass, then drizzle ½ teaspoon of balsamic vinegar glaze over the top.

Serve chilled or room temperature.

Notes

Store extra pesto in an airtight glass container for up to a week in the refrigerator. Use it throughout the week to top pasta, toasted garlic bread, or roasted veggies.

To make ahead of time: I recommend you keep the grape tomatoes whole and drizzle with the glaze just before serving.

Ready to use balsamic glaze can usually be found by the vinegars at the grocery store if you don't want to make your own. It's easy and economical, though!!

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