Name: Caprese Tortellini Salad with Strawberries
Prep time: 15 min
Cook time: 10 min
Ingredients: 6 oz stuffed tortellini pasta, (your choice, or 175 grams); 1-2 tsp extra virgin olive oil; 8 oz mini bocconcini balls, (sliced in half, or 225 grams); 1 1/2 cups halved cherry tomatoes; 1/2 cup halved strawberries, (or quartered if large); 1/3 cup fresh chiffonaded basil leaves; 1/2 cup extra virgin olive oil, (use a good one); 2 1/2 tbsp white balsamic vinegar; 1 small to medium garlic clove, (finely minced); 1 tsp sea salt, (plus more for finishing); 1 tsp coarse ground black pepper, (plus more for finishing)

.We’re going through a mini heat wave right now here in Toronto. Where the temps feel like the mid 40’s C (or around 110F). Naturally I am so happy for cold dinners!

The ease of any pasta salad, is that we can prepare the pasta early in the morning before the heat of day has ascended, rinse it off with cold water and store it in the fridge till needed. Rinsing it in cold water ensures that the pasta ‘seals’ and won’t soak up too much of the dressing, not leaving enough for the rest of the salad ingredients to enjoy. Just toss it in a little olive oil to avoid the pieces sticking together.

How do you eat a pasta salad? As a meal, or as a side dish? I guess part of it depends on the type of pasta you choose. Today I’m using a stuffed tortellini, so I consider this salad substantial enough to be dinner if you want it to be! But of course, feel free to still serve it on the side of grilled meat, chicken skewers, or sautéed fish.

What Makes a Caprese Salad?

Caprese is that sublime combination of ripe sweet tomatoes, creamy fresh mozzarella cheese, and bright and earthy basil. Drizzled with olive oil and a bit of salt, and this combination is often served as a first course or light side on a summer table. There is something so basic and yet so magical when these three simple ingredients get together. They truly sum up summer’s bounty in a flavourful way. The juices from the tomatoes dresses the delicate cheese, and the basil is a perfect contrast, both texturally and flavour-wise. These days, this flavour combination appears on pizza, in hot pasta, over baked chicken, and so on. So combining the flavours with cold pasta for a summer salad is a no-brainer. The original Insalata Caprese didn’t even get dressed the way we think, it was just good salt on the tomatoes only, and a drizzle of superior olive oil. But I am dressing mine with just a bit more oomph, so please don’t tell the Italian Cuisine Police!

A Perfect Time to Add Some Summer Fruit

Tomatoes really like hanging out with other fruit. So while it is still fresh strawberry season, add some to this fantastic salad. Your tastebuds with thank you for the party you started! Later on try replacing the strawberries with cherries, and after that, peaches. Both will take this salad to the next level. See how great peaches and tomatoes work in my Tuna, Peach and Bocconcini Caprese Salad

The Virtues of White Balsamic Vinegar

Yes, I mentioned earlier that the original salad didn’t use vinegar. But I am. If only to add a bit more life since both the pasta and strawberries are now part of the deal. But the amount of vinegar shoudln never outshine the rest of the dressing. Sometimes, if too much is added, the only thing you taste is the acid from the vinegar. Tomatoes and the berries already have some acid, so don’t try and compete with them.

If you’ve followed along, you know how much I love cooking with white balsamic vinegar. These days it is more common at the shops, and if you pick up an aged bottle, the delicate light gold syrupy goodness will amaze you. The flavour is more pure, and slightly more sweet. Why I like it so much, is that it doesn’t interfere with the salad or dish it is drizzled over. I’ve never cared for the muddy nature of aged red balsamic vinegar.

Of course, if you can’t find white balsamic vinegar, feel free to use red, this salad will still taste amazing!

Dressing 101

The dressing is a simple combination of extra virgin olive oil, white balsamic vinegar, salt, pepper, and a little garlic. That’s all you really need in a case like this. Like the simple ingredients of a classic Caprese salad, the dressing should be prepared with the same thoughtfulness. So source the best ingredients that you can. Whisk it well (or shake all the ingredients together in a jar with a lid) but use it sparingly. Dress in layers, tossing everything once and let it settle. Taste a piece before serving, and then add a bit more dressing. You can always leave the dressing on the table for others to add afterwards.

ps, not so much for this dressing, but for any dressing that you decide to use dried herbs in, here is my advice: When it comes to dried Italian seasoning (or any dried herb etc), just take a little into your palm. Give it a pressing with your fingers to release any residual oils and aromas. If you don’t sense any fragrance, then your dried herbs are just too old, so don’t bother adding them, they are basically sawdust at this point!! Get some fresh!

Final Thoughts

Thankfully cherry tomatoes are almost always nice and sweet. If you wanted to use an heirloom variety, make sure they are ripe. But not overly ripe. Good bocconcini is also much more common these days. But you could also use torn fresh fior di latte or Buffalo Mozzarella. And naturally plenty of plump fresh basil leaves. I think that basil is a major component of the salad, so don’t just add a bit as a garnish, it should be one of the main flavours to enjoy.

The tortellini should be fully cooked, not underdone. You don’t want them to be so chewy that they become a distraction from the rest of the salad. Use any flavour of stuffed pasta you like. They will all work. And of course, make sure the fruit you add is fresh and ripe, but not overripe.

This salad will feed four as a main dish, or more as a side to a larger meal. Because the dressing is oil and vinegar based, it is perfect for picnics and bbq’s. It will keep well. And leftovers the next day are great.