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Tuscan Tortellini Salad with Spinach and Sun-Dried Tomatoes

This Tuscan Tortellini Pasta Salad has sun-dried tomatoes and baby spinach. It's tossed with a delicious balsamic dressing and shredded Parmesan Cheese. It's incredibly delicious!
Course main, Salad
Cuisine American, Italian
Keyword Antipasto Pasta salad, Tortellini
Servings 6
Calories 110kcal
Author Debby - www.AFeastfortheEyes.net

Ingredients

  • 1 small garlic clove grated or minced
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt plus more as needed
  • 1/4 teaspoon freshly ground black pepper
  • 2 9-ounce packages fresh cheese tortellini or 1 (16 to 19-ounce) bag frozen cheese tortellini
  • 1 7-ounce jar sun-dried tomatoes packed in oil
  • 3 ounces baby spinach about 3 packed cups
  • 2 ounces shaved Parmesan cheese about 2/3 cup

Instructions

  • Bring a large pot of salted water to a boil.
    Meanwhile, grate or mince 1 small garlic clove. Place in a large bowl, add the 3 tablespoons oil, 2 tablespoons balsamic vinegar, 1 teaspoon Dijon, 1/4 teaspoon kosher salt, and 1/4 teaspoon pepper, and whisk to combine.
    Drain the 7-ounce jar of sun-dried tomatoes, coarsely chop, and add to the dressing.
  • Boil the tortellini according to package instructions. Drain and run briefly under cool water to cool the tortellini. Drain well again.
  • Transfer to the bowl of dressing and toss to combine.
    Let sit 20 minutes, stirring occasionally, to allow the flavors to meld.
    Meanwhile, thinly shave the 2 ounces Parmesan cheese with a vegetable peeler (about 2/3 cup).
  • Stir the 3 ounces baby spinach into the pasta salad until it starts to wilt.
    Gently fold in the shaved Parmesan. Taste and season with more salt and pepper as needed.

Notes

Make ahead: The pasta salad can be made a day ahead without the spinach and Parmesan and refrigerated overnight. Stir in the spinach and let the salad sit at room temperature for 30 minutes before serving, then fold in the Parmesan.
Storage: Leftovers can be stored airtight container in the refrigerator for up to 3 days.
Recipe source: The Kitchn.com

Nutrition

Calories: 110kcal | Carbohydrates: 2g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 272mg | Potassium: 101mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 1406IU | Vitamin C: 4mg | Calcium: 130mg | Iron: 1mg