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Tuscan Tortellini Salad with Spinach and Sun-Dried Tomatoes Recipe

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4 from 10 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 6 servings

Description

This Tuscan Tortellini Salad with Spinach and Sun-Dried Tomatoes is a flavorful and refreshing pasta salad tossed in a tangy balsamic dressing. Featuring tender cheese tortellini, vibrant baby spinach, chewy sun-dried tomatoes, and shaved Parmesan cheese, this salad makes a perfect main course or side dish for warm weather meals or potlucks. It’s easy to prepare and can be made ahead for convenience.

Ingredients

Dressing

  • 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

Salad

  • 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, drained and coarsely chopped
  • 3 ounces baby spinach (about 3 packed cups)
  • 2 ounces shaved Parmesan cheese (about 2/3 cup)

Instructions

  1. Prepare the Dressing: Grate or mince 1 small garlic clove and place it in a large bowl. Add 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Whisk until all ingredients are well combined.
  2. Add Sun-Dried Tomatoes: Drain the jar of sun-dried tomatoes, coarsely chop them, and add to the dressing mixture. Stir to incorporate the tomatoes evenly into the dressing.
  3. Cook the Tortellini: Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions until tender. Drain and then rinse briefly under cool water to cool the pasta. Drain well again.
  4. Toss Pasta with Dressing: Transfer the drained tortellini to the bowl with the dressing and sun-dried tomatoes. Toss gently to coat the pasta evenly with the dressing.
  5. Let Flavors Meld: Allow the salad to sit for 20 minutes at room temperature, stirring occasionally, so the flavors develop and mingle beautifully.
  6. Prepare Parmesan Cheese: Using a vegetable peeler, thinly shave 2 ounces of Parmesan cheese into curls or shavings, measuring about 2/3 cup total.
  7. Add Spinach: Stir 3 ounces of baby spinach into the pasta salad. The spinach will begin to wilt as it warms in the salad, adding a fresh, tender texture.
  8. Fold in Parmesan and Season: Gently fold the shaved Parmesan cheese into the salad. Taste the salad and adjust seasoning with additional salt and pepper as desired before serving.

Notes

  • Make ahead: Prepare the salad a day ahead without adding spinach and Parmesan. Refrigerate overnight. Before serving, stir in the spinach and let the salad rest at room temperature for 30 minutes, then fold in the Parmesan cheese.
  • Storage: 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: American, Italian

Find it online: https://saraflavors.com/tuscan-tortellini-salad-with-spinach-and-sun-dried-tomatoes-recipe/