Spinach Tortellini Salad
Easy Spinach Tortellini Salad, loaded with with fresh herbs, tomatoes, mozzarella, and olives, and tossed in a simple homemade Italian dressing. Perfect for a little party, or serve it as a side next to chicken or fish. Leftovers will make a great lunch the next day!
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 1 lb fresh tortelloni pasta,
- 2 cup baby spinach ((packed))
- 1 cup cherry tomatoes ((halved))
- 1 cup fresh parsley ((chopped) )
- 1 cup fresh basil ((chopped) )
- 1 cup baby mozzarella balls
- 1/2 cup sundried tomatoes in oil ((chopped, drained) )
- 1/2 cup olives ((sliced, any kind you like))
- 2 clove garlic ((minced))
- 1 lemon ((juice of))
- 2 tbsp red wine vinegar
- 1/3 cup extra virgin olive oil
- 1 tbsp fresh thyme
- 1 tsp dried oregano
- Kosher salt and black pepper
Instructions
- 1
Cook the tortellini pasta in salted boiling water according to package instructions (about 5 to 7 minutes). Drain and rinse in cold water.
- 2
Transfer the pasta to a large bowl. Add the rest of the salad ingredients and toss gently.
- 3
In a small bowl, combine the garlic, lemon juice, vinegar, olive oil, and herbs. Add a big pinch of kosher salt and black pepper. Whisk to combine.
- 4
Pour the dressing over the salad. Toss to combine.
- 5
For best flavor, allow the salad to rest for 30 minutes or so for the flavors to meld before serving. Transfer to a platter and serve.