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Tuscan Tortellini Salad

A quick and easy pasta salad made with cheese tortellini, fresh spinach, and sun-dried tomatoes, tossed in a delicious balsamic vinaigrette, Enjoy!
Course: Salad
Cuisine: American, Italian
Servings: 4

Ingredients

BALSAMIC VINAIGRETTE:

  • 3 T. olive oil
  • 2 T. balsamic vinegar
  • 1 tsp. Dijon mustard
  • 1 clove garlic minced
  • 1/4 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper

SALAD:

  • 1 lb. fresh cheese tortellini
  • 1 (8 oz. jar) julienne sundried tomatoes, drained
  • 3 oz. fresh baby spinach about 3 cups packed
  • 2 oz. shaved or shredded Parmesan cheese about 2/3 cup

Instructions

  • Bring a large pot of salted water to a boil.
  • BALSAMIC VINAIGRETTE: Meanwhile, in a large bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, garlic, salt and pepper until combined. Drain the jar of sundried tomatoes, coarsely chop if you couldn’t find the julienne tomatoes, and add to the dressing.
  • SALAD: Boil the tortellini according to the package instructions. Drain, and briefly run under cold water to cool the pasta, drain well. Transfer the pasta to the bowl of dressing and toss to coat. Let sit for 20 minutes stirring occasionally to allow the flavors to marry.
  • Meanwhile, shave the parmesan cheese with a vegetable peeler or shred with the small holes of a box grater; set aside.
  • Stir the spinach into the pasta salad until it starts to wilt. Gently fold in the Parmesan cheese. Taste and season with more salt and pepper if needed. Enjoy!