Tuscan Tortellini Pasta Salad

Cheese tortellini pasta salad with spinach, salami pieces, and sun-dried tomatoes in bowl.

A satisfying chilled pasta salad with bold Italian-inspired flavors, a creamy balsamic finish, and a rich, hearty bite that makes it perfect as a side dish or light meal.

Course Side Dishes

Cuisine Italian

Prep Time 15

Total Time 15

Servings servings

Calories 762kcal

Author Diane Gail

Ingredients

2/3 cups olive oil
1/2 cup mayonnaise
1/2 cup grated parmesan cheese
2 tablespoons balsamic vinegar
2 large garlic cloves pressed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups rough chopped fresh spinach
1 cup chopped salami
1/2 cup sun-dried tomatoes chopped
19 ounces cheese tortellini cooked

US Customary - Metric

Instructions

In a small bowl, whisk together the olive oil, mayonnaise, grated parmesan cheese, balsamic vinegar, pressed garlic, salt, and pepper until smooth.
Place the chopped spinach in a large mixing bowl. Pour the dressing over the spinach and mix until the leaves are fully coated.
Stir in the chopped salami and sun-dried tomatoes until evenly distributed.
Add the cheese tortellini and gently toss until the pasta and ingredients are evenly coated with the dressing.

Notes

Refrigerate the salad for about 30 minutes before serving to allow the flavors to blend and the dressing to fully coat the tortellini.
Oil-packed sun-dried tomatoes are recommended for their softer texture and better distribution throughout the salad.
Cut the salami into small, bite-sized pieces so it mixes evenly with the tortellini and other ingredients.
Taste the salad after chilling and adjust the salt, pepper, or grated parmesan if needed before serving.

Nutrition