Tuscan Tortellini Pasta Salad with Sun-Dried Tomatoes and Spinach
Fresh, vibrant, and bursting with Mediterranean flavor, this Tuscan Tortellini Pasta Salad with Sun-Dried Tomatoes and Spinach is a must-try! Tender cheese-filled tortellini is tossed with savory sun-dried tomatoes, fresh spinach, and a zesty dressing for the perfect balance of rich and refreshing.
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
Instructions
- Cook the Tortellini : Bring a large pot of salted water to a boil.Add tortellini and cook according to package directions (usually 3–5 minutes) until tender.Drain and rinse under cool water to stop the cooking process. Set aside.
- Prepare the Dressing : In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, Italian seasoning, minced garlic, salt, and pepper. Taste and adjust seasoning if needed.
- Assemble the Salad : In a large mixing bowl, combine cooked tortellini, sun-dried tomatoes, spinach, olives, Parmesan, and red onion.Pour dressing over the salad and toss gently to combine.
- Let Flavors Meld : Serve immediately for a fresher taste, or refrigerate for 30 minutes to allow flavors to develop.