When you use the word “Caprese” in any form of food, I’m all over it! Tomatoes, basil, mozzarella with a balsamic dressing….what’s not to love?
Sometimes I just make up a salad depending what I am in the mood for. Today I couldn’t stop thinking about those tomatoes, basil and mozzarella pearls mixed up with some fresh tortellini. 
I used the base of Julia Davison’s Tortellini Salad with Cherry Tomatoes, Arugula, and Pine Nuts. I made the salad without the pine nuts. Much to my dismay, my husband loved the salad but pushed aside the Arugula. He said he loved the dressing.
So I decided with this salad, I would make with the ingredients I love, but use the dressing ingredients in Julia’s recipe.
Now I didn’t use her recipe exactly but pretty darn close.
Either way, this salad is perfect for any time of the year.
Next time you have a craving for Caprese, try this salad. 
WHAT INGREDIENTS DO YOU NEED FOR THE SALAD?
Cherry Tomatoes
Fresh Basil
Fresh Cheese Tortellini
Pearl Mozzarella
Dried Parsley
Dried Basil
Freshly ground black pepper
Salt
WHAT’S THE STORY WITH BASIL WILTING SO FAST IN OR OUTSIDE OF RECIPES?
The story is, Basil wilts. Plain and simple. That’s why I love Summer. I have many Basil plants (or in some cases “bushes”) right outside of my back door. Off season is more difficult.
Last year I planted a huge basil plant called “Amazel” that got to at least 3 feet high. It had very woody stems that really needed staking by the end of the season, otherwise they split and lay flat on the ground. I have never seen a Basil plant get so huge!
No matter how hard you try, Basil seems to wilt right before your eyes after its cut. I have tried cutting the stems and putting in a glass of water and “nothing”. I have left it on the counter, put it in the fringe, and still “nothing”. I have just read J. Kenji López-Alt of Serious Eats keeps the tops of those herbs tightly covered by placing an overturned zipper-lock bag over them and sealing it against the base of the jar as an essential way in keeping them fresh. I have not tried this, and look forward to seeing how it works.Â
As you can see by the pictures, the basil wilts after a very short time in the salad. If you are making the salad for an occasion, and make it ahead of time, put the dried basil in the salad to start the basil flavor infusion, but wait to put the fresh basil in until right before you serve. How many times have you purchased that bagged fresh basil in the store and brought it home, and it got wilted before you could even use it?
Caprese Tortellini Salad
Description
Deliciously light and flavorful salad perfect for any occasion.
Ingredients
Instructions
Bring 4 quarts water to boil in large pot.
Meanwhile, whisk oil, white balsamic vinegar, shallot, garlic, salt, and pepper together in large bowl.
Add pasta and 1 tablespoon salt to boiling water and cook, stirring often, until tender. Drain pasta, shaking off excess water. Lay out on a tray and cool to room temperature.
Add pasta, tomatoes, mozzarella pearls, fresh basil, dried herbs and dressing together. Mix until combined. Cover and refrigerate until cooled, about 15 minutes.
Top with shaved fresh Parmesan if desired.
Notes
If making ahead of time, hold off on adding the fresh basil until you are ready to serve.
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