Why You’ll Love This Recipe
Tuscan Tortellini Salad is a vibrant and hearty pasta salad that combines cheesy tortellini with sun-dried tomatoes, olives, fresh spinach, and a tangy Italian dressing. It’s perfect for picnics, potlucks, or as a flavorful main course. This salad offers a delightful mix of Mediterranean flavors and textures in every bite.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cheese tortellinisun-dried tomatoes (packed in oil)kalamata olivesspinach or arugulacherry tomatoesred onionsparmesan cheesefresh basilItalian dressing (store-bought or homemade)salt and pepper
directions
Cook the tortellini according to package instructions. Drain and let cool.
Slice the sun-dried tomatoes, halve the olives, and chop the spinach or arugula.
Halve the cherry tomatoes and thinly slice the red onion.
In a large bowl, combine the cooked tortellini, sun-dried tomatoes, olives, spinach, cherry tomatoes, and red onion.
Add grated or shaved Parmesan cheese and chopped fresh basil.
Pour the Italian dressing over the salad and toss to coat evenly.
Season with salt and pepper to taste.
Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Servings and timing
This recipe yields approximately 6 servings.Preparation time: 20 minutesChilling time: 30 minutesTotal time: 50 minutes
Variations
Add grilled chicken or salami for extra protein.
Use artichoke hearts or roasted red peppers for more variety.
Try it with whole wheat or spinach tortellini for added nutrition.
Swap Italian dressing for a balsamic vinaigrette for a tangier flavor.
storage/reheating
Store Tuscan Tortellini Salad in an airtight container in the refrigerator for up to 4 days.Best served cold or at room temperature; no reheating required.Stir before serving to redistribute the dressing.
FAQs
Can I make Tuscan Tortellini Salad ahead of time?
Yes, it’s ideal to prepare it a few hours in advance so the flavors can develop.
What type of tortellini works best?
Cheese tortellini is classic, but spinach and ricotta or meat-filled versions work well too.
Is this salad served hot or cold?
It’s best served cold or at room temperature.
Can I use fresh tomatoes instead of sun-dried?
Yes, but the flavor will be milder and less tangy.
How long will it last in the fridge?
Up to 4 days when stored properly in an airtight container.
Can I freeze the salad?
Freezing is not recommended as the texture of the pasta and vegetables may change.
What can I use instead of Italian dressing?
Balsamic vinaigrette, red wine vinaigrette, or a homemade olive oil and vinegar blend.
Is this salad gluten-free?
Only if you use gluten-free tortellini.
Can I add nuts?
Yes, toasted pine nuts or walnuts add a nice crunch.
What pairs well with this salad?
It goes well with grilled meats, crusty bread, or a light soup.
Conclusion
Tuscan Tortellini Salad is a refreshing and satisfying dish packed with bold Mediterranean flavors. It’s simple to make, customizable, and perfect for any gathering. Whether served as a side or main course, it brings a touch of Tuscan sunshine to your table.
Print
Tuscan Tortellini Salad
- Prep Time: 10 mins
- Cook Time: 7 mins
- Total Time: 20 mins
- Yield: 6 servings
- Category: Salad/Side
- Method: Boil and toss
- Cuisine: Italian-American
- Diet: Low Fat
Description
A vibrant, tangy salad featuring cheese tortellini tossed with sun‑dried tomatoes, spinach, salami, olives and a balsamic‑honey dressing.
Ingredients
- 1 lb fresh cheese tortellini
- ½ cup oil‑packed sun‑dried tomatoes, sliced
- ¾ cup chopped salami or prosciutto
- ½ cup baby spinach
- ½ cup oil‑packed sun‑dried tomatoes (other source)
- ½ cup pitted olives, halved
- ¼ cup freshly grated Parmesan
- Dressing: ¼ cup extra‑virgin olive oil, 2 Tbsp balsamic vinegar, ½ Tbsp honey, salt & pepper
Instructions
- Cook tortellini in salted boiling water per package until al dente; drain and place in a large bowl.
- Whisk together olive oil, balsamic, honey, salt and pepper in a small bowl or jar.
- Add sun‑dried tomatoes, salami, spinach, olives to tortellini.
- Pour dressing over salad and toss gently until combined.
- Top with Parmesan and fresh basil if desired.
- Serve immediately or chill; best to add spinach just before serving.
Notes
- Salad can be made ahead; store tortellini, veggies and dressing separately and toss before serving.
- Spinach wilts if dressed too early—add just before serving.
- Variations: swap kale, add cucumbers, pepperoncini, mozzarella or white beans; omit meat for vegetarian option.