Italian Tortellini Salad
This rustic, flavor-packed Italian Tortellini Salad is loaded with texture and flavor. It will make a delicious addition to a summer potluck menu.
Servings: 6 to 8
- 22 ounces refrigerated cheese tortellini
- 1 cup fresh baby spinach
- ½ cup chopped sundried tomatoes
- 2 ounces sliced coppa prosciutto, or other cured Italian deli meat chopped
- ⅓ cup thinly sliced fresh basil
- ¼ cup grated Parmesan cheese
- 2 to 3 tablespoons pine nuts
- ½ cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- 1 teaspoon dijon mustard
- ½ teaspoon minced garlic
- ½ teaspoon Italian seasoning
- freshly ground black pepper to taste
Cook tortellini according to package directions, being careful not to overcook. Rinse cooked pasta with cold water and drain well. Transfer to a large mixing bowl.
While tortellini is cooking, place all dressing ingredients in a container with a tight-fitting lid (like a mason jar) and shake until well combined (and then shake a little more!). Alternately, whisk ingredients together in a small bowl.
Drizzle half of the dressing over the cooked and cooled tortellini and toss to combine to prevent it from sticking together. Add remaining salad ingredients, except Parmesan and pine nuts, and toss. Add as much of the remaining dressing as desired. Garnish with Parmesan and pine nuts and serve.
Follow recipe directions as stated but do not add spinach, basil, Parmesan, and pine nuts. Cover and refrigerate the salad and reserved dressing separately. When ready to serve, add the spinach, basil, and additional dressing, as needed. Garnish as stated.
Calories: 439kcal | Carbohydrates: 40g | Protein: 16g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 39mg | Sodium: 565mg | Potassium: 291mg | Fiber: 4g | Sugar: 6g | Vitamin A: 495IU | Vitamin C: 4mg | Calcium: 163mg | Iron: 3mg