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.