Tuscan Tortellini Salad

Tuscan Tortellini Salad

Recipe by SandraMyers


Prep time


Cooking time




  • 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


  • 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.
Tuscan Tortellini Salad
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