5 from 9 votes
Spinach Tortellini Salad
This tasty Spinach Tortellini Salad features tender cheese tortellini, juicy tomatoes, fresh baby spinach, zesty red onion, and creamy feta cheese with simple and speedy Italian dressing. This easy pasta salad is perfect for summer potlucks and barbecues!
Prep Time
10 mins
Cook Time
3 mins
Total Time
13 mins
Servings:
6
servings
Calories:
272 kcal
Course:
Side Dish, Salad
Cuisine:
American
Ingredients
- 9-10 oz cheese tortellini refrigerated
- 1-2 cups spinach fresh baby
- 1 cup cherry tomato halved
- ¼ cup red onion sliced
- ¼-⅓ cup feta cheese or mozzarella balls, crumbled
Easy Pasta Salad Dressing
- 2 cloves garlic fresh
- 1 lemon (juiced)
- ⅓ cup extra virgin olive oil
- 2 TBSP red wine vinegar
- 1-2 tsp Italian seasoning blend (Mrs. Dash is my favorite)
- black pepper to taste
- salt to taste
Optional Extras
- banana peppers pickled
- bell pepper chopped
- sweet corn
- olives sliced
- carrot shredded
- basil or parsley, fresh
- avocado chopped
Instructions
- Cook tortellini via package instructions, typically 3 minutes until tender. Drain and rinse briefly with cold water. Transfer to a large bowl.
- Next make the dressing. Lastly, peel and smash one small-medium clove of garlic. Finely mince and add to a bowl with oil, vinegar, lemon juice, Italian seasoning blend, and salt and pepper. Whisk to combine and set aside.
- Craving a creamy dressing? Try mashing and blending some crumbled feta into the dressing - it's delicious!
- For less bite/sharpness in your red onion (but all the tasty flavor) add your sliced red onion to the dressing bowl and allow to marinate while you prep the remaining ingredients. I love doing this!
- Slice cherry tomatoes in half and add to the pasta bowl along with spinach and onion.
- Whisk together dressing once more and pour over salad. Mix well and season with any additional spices desired, to taste, along with the feta cheese. You can chill the salad first before diving in or dig in right away if preferred! I love it both ways. Enjoy!
Cup of Yum
Notes
- Leftover pasta salad can be stored in an airtight container in the fridge for up to 3 days. The flavors will continue to develop as the salad sits in the fridge as the dressing soaks into the pasta and veggies. This salad can be enjoyed cold or brought to room temperature first. If making it in advance, I usually make a little extra dressing to mix into the salad just before serving as the pasta tends to soak it up.
- Recipe yields 6 side dish sized servings or 3-4 larger portions I love pairing it with half a sandwich or a homemade veggie burger. Omnivores are welcome to make this a meal by adding shredded chicken, turkey, or even salami.
- Nutrition Facts below are estimated for pasta salad and dressing using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition Information
Calories
272kcal
(14%)
Carbohydrates
23g
(8%)
Protein
8g
(16%)
Fat
17g
(26%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
9g
(45%)
Cholesterol
22mg
(7%)
Sodium
264mg
(11%)
Potassium
131mg
(3%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
627IU
(13%)
Vitamin C
17mg
(19%)
Calcium
112mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 272
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 23g | 8% |
| Protein | 8g | 16% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 22mg | 7% |
| Sodium | 264mg | 11% |
| Potassium | 131mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 627IU | 13% |
| Vitamin C | 17mg | 19% |
| Calcium | 112mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.