Tuscan Tortellini Pasta Salad

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

Tuscan tortellini pasta salad combines cheese tortellini, salami, spinach, sun-dried tomatoes, and parmesan cheese tossed in a simple balsamic mayonnaise dressing. The result is a picnic-style pasta salad with classic Italian flavors and a satisfying mix of tender pasta, savory meat, and fresh greens.

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

Chill before serving: Refrigerating the salad for about 30 minutes allows the dressing to settle into the tortellini and helps the flavors come together.
Use oil-packed sun-dried tomatoes: Oil-packed sun-dried tomatoes are softer and easier to incorporate into pasta salads than dry-packed varieties.
Slice the salami into small pieces: Smaller pieces distribute more evenly through the salad and make the finished dish easier to serve and eat.
Adjust seasoning before serving: After the salad chills, taste and add additional salt, pepper, or parmesan if needed to refresh the flavor.

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