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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. Serve it cold after chilling so the flavors meld and the pasta stays tender.
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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 packaged cheese tortellini.
  • 1 cup sun-dried tomatoes in oil Drain and chop.
  • 2 cup fresh spinach Chopped.
  • 1 can (15 oz) white beans Drained and rinsed.
  • 0.5 cup red onion Thinly sliced.
  • 0.25 cup olive oil
  • 3 tbsp balsamic vinegar
  • 2 garlic Minced.
  • 1 tsp Italian seasoning
  • 0.5 cup Parmesan cheese Grated.
  • salt To taste.
  • pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Cook and chill-ready components
  1. Cook cheese tortellini according to package directions, then drain and rinse with cold water.
  2. Whisk olive oil, balsamic vinegar, garlic, Italian seasoning, salt, and pepper until evenly combined.
  3. Combine tortellini, sun-dried tomatoes, spinach, white beans, and red onion in a large bowl.
  4. Pour the dressing over the salad and toss gently to coat.
  5. Sprinkle Parmesan cheese over the top and toss lightly to distribute.
  6. Refrigerate for at least 1 hour before serving, covered, so the flavors meld.

Notes

Pro tip: rinse the tortellini under cold water to stop cooking and prevent a mushy texture when chilled. Store covered in the refrigerator for up to 3 days; for best texture, add a quick splash of balsamic or olive oil after chilling. Freezing is not recommended for pasta salad. For a dairy-light option, use a Parmesan-style hard cheese alternative or omit Parmesan and increase salt slightly to taste.