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Tuscan Tortellini Salad

Tuscan tortellini salad with cheese tortellini, sun-dried tomatoes, spinach, and white beans in a tangy balsamic dressing. Chilled for at least 1 hour so the flavors meld while the tortellini stays tender and flavorful.
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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: 520
Ingredients Method Notes

Ingredients
  

Tortellini salad base
  • 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
Balsamic dressing
  • 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

Method
 

Cook and cool the tortellini
  1. Cook the cheese tortellini according to package directions until tender, then drain and rinse with cold water to stop the cooking.
Make the balsamic dressing
  1. Whisk together olive oil, balsamic vinegar, garlic, Italian seasoning, salt, and pepper until evenly combined.
Assemble and chill
  1. Combine the tortellini, sun-dried tomatoes, spinach, white beans, and red onion in a large bowl.
  2. Pour the dressing over the salad and toss gently until everything is coated.
  3. Sprinkle Parmesan cheese over the top and toss lightly to distribute.
  4. Refrigerate for at least 1 hour before serving so the flavors develop and the salad thickens slightly.

Notes

For the best texture, rinse the tortellini with cold water right after draining so it doesn’t clump. Store covered in the refrigerator for up to 4 days; the spinach stays bright if you toss right before serving. Freezing is not recommended because the tortellini texture will turn softer after thawing. To make it vegetarian, ensure the tortellini is labeled vegetarian (some fillings contain meat).