Tuscan Tortellini Salad
Tuscan Tortellini Salad
Servings
6-8
servingsPrep time
30
minutesCooking time
5
minutesIngredients
3 ounces baby spinach (about 3 packed cups)
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 ounces shaved Parmesan cheese (about 2/3 cup)
1 small garlic clove
1 teaspoon Dijon mustard
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
1/4 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper
Directions
- 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, if needed.
