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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. Chilled for at least 1 hour, it turns into a flavorful, hearty Italian salad with tender pasta and fresh greens.
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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 Equipment Method Notes

Ingredients
  

Tuscan Tortellini Salad
  • 1 lb cheese tortellini Use cheese tortellini for the classic texture.
  • 1 cup sun-dried tomatoes in oil Drain and chop.
  • 2 cup fresh spinach Chopped.
  • 1 can (15 oz) white beans Drain and rinse.
  • 0.5 cup red onion Thinly sliced.
  • 0.25 cup olive oil
  • 3 tbsp balsamic vinegar
  • 2 cloves garlic Minced.
  • 1 tsp Italian seasoning
  • 0.5 cup Parmesan cheese Grated.
  • 0.5 salt To taste.
  • 0.5 pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Cook and rinse tortellini
  1. Cook the cheese tortellini according to package directions until tender, then drain and rinse with cold water to cool it quickly.
  2. Let the rinsed tortellini drain thoroughly so the salad dressing doesn’t get diluted.
Make balsamic dressing
  1. Whisk the olive oil, balsamic vinegar, garlic, Italian seasoning, salt, and pepper until smooth and evenly combined, about 30 seconds.
Assemble and toss
  1. Combine the tortellini, sun-dried tomatoes, chopped spinach, white beans, and thinly sliced red onion in a large bowl.
  2. Pour the balsamic dressing over the salad and toss gently until everything is coated.
  3. Sprinkle the Parmesan cheese over the top and toss again lightly to distribute.
Chill and serve
  1. Refrigerate the salad for at least 1 hour before serving to let the flavors meld and the spinach slightly wilt.

Notes

Pro tip: rinse the tortellini with cold water and drain well so the pasta stays springy instead of sticky. Refrigerate in a covered container for up to 4 days; the texture softens over time. Freezing isn’t recommended. For a lower-fat option, use reduced-fat Parmesan and replace part of the olive oil with an equal amount of balsamic vinegar plus water (use to taste).