Spinach Tortellini Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
7 mins
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Total Time
17 mins
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Servings
8 servings
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Calories
3788 kcal
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Cuisine
Mediterranean, Italian
Spinach Tortellini Salad
Description
Spinach Tortellini Salad features fresh tortelloni tossed with baby spinach, cherry tomatoes, and a medley of parsley and basil. The salad also incorporates mozzarella balls, sun-dried tomatoes, and sliced olives, lending a variety of textures and flavors. The garlic, lemon juice, red wine vinegar, and herbs dressing coats the ingredients thoroughly, adding bright acidity and herbaceous notes. After the salad rests for about 30 minutes to meld flavors, it is served chilled or at room temperature, making it suitable as a light main or side dish in warmer months.
The pasta is cooked until tender, then immediately rinsed in cold water to halt cooking and preserve texture. Combined with fresh herbs and cheese, the salad balances creamy, tangy, and savory elements. The sun-dried tomatoes and olives add bursts of umami and saltiness, enhancing the overall flavor complexity.
This salad serves well for small to medium gatherings and can be prepared ahead to improve flavor integration. It pairs nicely with grilled meats or a simple crusty bread for a fuller meal experience.
To store leftovers, keep the salad in a sealed container in the fridge up to three days. Note that the vegetables may soften over time, so it is best eaten soon after preparation.
Ingredients
For the Salad
- 1 pound fresh tortelloni pasta (ricotta-stuffed or cheese-stuffed is good here. You can find it in the fridge section at your grocery store)
- 2 cups baby spinach (packed)
- 1 cup cherry tomato halved
- 1 cup parsley chopped, fresh
- 1 cup basil chopped, fresh
- 1 cup mozzarella baby balls
- 1/2 cup sun-dried tomatoes chopped, drained, in oil
- 1/2 cup olive sliced, any kind you like
For the Dressing
- 2 cloves garlic (minced)
- 1 lemon (juice of)
- 2 tablespoons red wine vinegar
- 1/3 cup extra virgin olive oil
- 1 tablespoon thyme fresh
- 1 teaspoon oregano dried
- kosher salt
- black pepper
Instructions
- Cook the tortellini pasta in salted boiling water according to package instructions (about 5 to 7 minutes). Drain and rinse in cold water.
- Transfer the pasta to a large bowl. Add the rest of the salad ingredients and toss gently.
- 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.
- Pour the dressing over the salad. Toss to combine.
- 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.
Notes
- This recipe serves about 8 people; halve the ingredients for smaller portions.
- Store leftovers in an airtight container refrigerated for up to 3 days; flavors deepen but vegetables may become soggy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 3788 kcal
% Daily Value*
| Calories | 378.8kcal | 19% |
| Carbohydrates | 38.2g | 13% |
| Protein | 12.9g | 26% |
| Saturated Fat | 5.5g | 28% |
| Polyunsaturated Fat | -2.7g | -16% |
| Monounsaturated Fat | 8.8g | 44% |
| Cholesterol | 44.7mg | 15% |
| Sodium | 828.5mg | 35% |
| Potassium | 287.4mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 3.2g | 6% |
| Vitamin A | 1923.1IU | 38% |
| Vitamin C | 32.7mg | 36% |
| Calcium | 236.1mg | 24% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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