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Tuscan Tortellini Salad

Tuscan tortellini salad with cheese tortellini, sun-dried tomatoes, spinach, and white beans, tossed in a tangy balsamic dressing. Chill it for an hour so the flavors soak in for an elegant Italian tortellini salad.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Italian
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Tuscan tortellini salad
  • 1 lb cheese tortellini
  • 1 cup sun-dried tomatoes in oil drained and chopped
  • 2 cup fresh spinach chopped
  • 1 can (15 oz) white beans drained and rinsed
  • 0.5 cup red onion thinly sliced
  • 0.25 cup olive oil
  • 3 tbsp balsamic vinegar
  • 2 garlic minced
  • 1 tsp Italian seasoning
  • 0.5 cup Parmesan cheese grated
  • salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook and cool the tortellini
  1. Bring a large pot of water to a boil, then cook the cheese tortellini according to package directions until tender. Drain and rinse with cold water to stop the cooking and cool the pasta down fast.
Make the balsamic dressing
  1. Whisk together the olive oil, balsamic vinegar, garlic, Italian seasoning, salt, and pepper until the dressing looks smooth and evenly colored.
Assemble the salad
  1. In a large bowl, combine the tortellini, sun-dried tomatoes, spinach, white beans, and red onion. Toss until the greens and beans are evenly distributed throughout the colorful tortellini.
Dress and finish
  1. Pour the balsamic dressing over the salad and toss gently to coat every bite without crushing the spinach. The mixture should look glossy and well combined.
Chill and serve
  1. Sprinkle the Parmesan cheese over the top and gently fold once more. Refrigerate for at least 1 hour before serving so the flavors meld and the salad sets slightly.

Notes

For the best texture, rinse the tortellini with cold water until cool, then drain well so the dressing clings instead of pooling. Store leftovers in an airtight container in the refrigerator for up to 4 days; the salad does not freeze well. For a lighter option, use reduced-fat Parmesan and a lower amount of olive oil (up to 2 tbsp) while keeping the balsamic vinegar the same.