This Tuscan Tortellini Pasta Salad is everything you want in a hearty, flavorful pasta dish — tender cheese-filled tortellini tossed with sun-dried tomatoes, fresh spinach, olives, Parmesan, and a tangy Italian dressing.

Inspired by the sunny flavors of Tuscany, it’s rich yet fresh, and it works beautifully as a side dish, main course, or make-ahead lunch. It’s also one of those recipes that tastes even better after it sits for a bit, allowing all those flavors to mingle — which makes it perfect for picnics, potlucks, or easy weeknight dinners.

Why I Love This Recipe

I love this recipe because it takes something as comforting as cheesy tortellini and transforms it into a fresh, vibrant, and flavorful pasta salad that can be enjoyed year-round.

The soft, pillowy tortellini pairs beautifully with the tangy bite of sun-dried tomatoes and the earthy freshness of spinach, while the Tuscan-inspired dressing ties it all together with savory, herby goodness.

Why It’s a Must-Try Dish

This dish is a must-try because it beautifully combines comfort and freshness in one bowl. The cheesy tortellini provides a hearty, satisfying base, while the sun-dried tomatoes bring a bold tanginess and the spinach adds a burst of freshness.

Tossed together with a Tuscan-inspired dressing, it’s the kind of recipe that feels both rustic and elegant at the same time.

Recipe Information

• Preparation Time: 10 minutes
• Cooking Time: 10 minutes
• Total Time: 20 minutes
• Servings: 6
• Calories (approx.): 410 kcal per serving

Ingredients

For the Salad:

• 20 oz (570g) cheese tortellini (fresh or refrigerated)
• 1 cup sun-dried tomatoes in oil, drained and sliced
• 3 cups fresh baby spinach
• ½ cup black olives (Kalamata or other), pitted and sliced
• ½ cup grated Parmesan cheese
• ¼ cup red onion, thinly sliced

For the Dressing:

• ¼ cup olive oil
• 3 tbsp red wine vinegar (or balsamic for sweeter flavor)
• 1 tsp Dijon mustard
• 1 tsp Italian seasoning
• 1 garlic clove, minced
• Salt and pepper, to taste

Directions (Step-by-Step Preparation Method)

1. Cook the Tortellini

1. Bring a large pot of salted water to a boil.
2. Add tortellini and cook according to package directions (usually 3–5 minutes) until tender.
3. Drain and rinse under cool water to stop the cooking process. Set aside.

2. Prepare the Dressing

1. In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, Italian seasoning, minced garlic, salt, and pepper.
2. Taste and adjust seasoning if needed.

3. Assemble the Salad

1. In a large mixing bowl, combine cooked tortellini, sun-dried tomatoes, spinach, olives, Parmesan, and red onion.
2. Pour dressing over the salad and toss gently to combine.

4. Let Flavors Meld

1. Serve immediately for a fresher taste, or refrigerate for 30 minutes to allow flavors to develop.

How to Serve

• Serve in a large salad bowl with extra Parmesan sprinkled on top.
• Garnish with fresh basil leaves for an extra Tuscan touch.
• Perfect alongside grilled chicken, seafood, or crusty bread.

Recipe Tips & Variations

• Add Protein: Mix in grilled chicken, prosciutto, salami, or chickpeas for a heartier dish.
• Cheese Swap: Try shaved Pecorino Romano for a sharper flavor.
• Veggie Boost: Add roasted red peppers, artichoke hearts, or cherry tomatoes.
• Make It Creamy: Stir in 2–3 tbsp of pesto or a spoonful of mayonnaise for a creamy twist.
• Dressing Upgrade: Replace the simple vinaigrette with homemade basil pesto dressing.

Freezing & Storage

• Storage: Store in an airtight container in the refrigerator for up to 3 days.
• Freezing: Not recommended — the texture of pasta and spinach suffers after thawing.
• Make Ahead: You can cook the tortellini and prepare the dressing up to a day ahead; toss everything together just before serving.

Special Equipment Needed

• Large pot (for boiling pasta)
• Colander (for draining)
• Large mixing bowl
• Whisk or jar with lid (for dressing)

FAQ

Q: Can I use dried tortellini instead of fresh?
A: Yes, but adjust the cooking time according to package instructions. Fresh or refrigerated tortellini has a softer, more tender bite.

Q: Can I serve this warm?
A: Definitely — it’s delicious warm right after tossing, or chilled after a few hours in the fridge.

Q: What type of sun-dried tomatoes should I use?
A: Oil-packed sun-dried tomatoes are best for flavor and texture. Drain them well before adding.

Q: Can I make it gluten-free?
A: Yes — simply use gluten-free tortellini.

Conclusion

This Tuscan Tortellini Pasta Salad with Sun-Dried Tomatoes and Spinach is proof that pasta salads can be exciting, flavorful, and satisfying. It’s quick enough for a weeknight, portable enough for picnics, and elegant enough for entertaining. Whether you serve it warm, chilled, or at room temperature, it’s a dish that always earns compliments.