Description
This Tuscan Tortellini Pasta Salad is a vibrant and flavorful dish combining tender cheese tortellini with savory salami, fresh baby spinach, tangy sun-dried tomatoes, and a lightly sweet balsamic dressing. Perfect as a light lunch or side, it offers an easy, no-fuss preparation ideal for warm weather meals or potlucks.
Ingredients
Pasta
- 1 lb. fresh or frozen cheese tortellini
Dressing
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/2 tablespoon honey
- 1/2 teaspoon Italian seasoning
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Salad Mix-Ins
- 3/4 cup chopped salami
- 3/4 cup baby spinach
- 1/2 cup oil-packed sun-dried tomatoes, chopped
- 1/4 cup freshly grated Parmesan cheese
- Optional: 2 tablespoons fresh basil, chopped
Instructions
- Cook Tortellini: Prepare the tortellini according to the package directions until al dente. Drain thoroughly and transfer the warm tortellini to a large serving bowl to begin assembling the salad.
- Make Dressing: In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, and honey until emulsified. Stir in the Italian seasoning and season with kosher salt and freshly ground black pepper to taste, creating a balanced, slightly sweet and tangy dressing.
- Combine Salad Ingredients: To the bowl with tortellini, add the chopped salami, baby spinach, and chopped oil-packed sun-dried tomatoes. Pour the dressing over the salad ingredients and toss gently but thoroughly to ensure everything is evenly coated and flavors meld together.
- Add Cheese and Basil: Stir in the freshly grated Parmesan cheese for a savory richness. If using fresh basil, fold it in now to add a fragrant, herbal note that complements the salad beautifully.
- Chill Until Serving: Cover and refrigerate the pasta salad until ready to serve, allowing the flavors to meld and the salad to chill for a refreshing finish.
Notes
- Use fresh tortellini for the best texture and flavor; if using frozen, be sure not to overcook.
- For a vegetarian version, omit the salami or replace it with a plant-based alternative.
- The salad tastes even better after resting in the fridge for at least an hour.
- You can substitute other cheese varieties or add olives for extra Mediterranean flair.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
