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+ servings
A small white bowl filled with tortellini, spinach, and coppa.
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5 from 4 votes

Italian Tortellini Salad

Prep Time15 mins
Cook Time3 mins
Total Time18 mins
Servings: 6 to 8


Pasta Salad:

  • 1 22 ounce package cheese tortellini
  • 1 cup fresh baby spinach
  • 1/2 cup chopped sun-dried tomatoes
  • 2 ounces sliced coppa prosciutto, or other cured Italian deli meat of your choice, chopped
  • 1/3 cup thinly sliced fresh basil
  • 1/4 cup grated Parmesan cheese
  • 2 to 3 tablespoons pine nuts


  • 1/2 cup extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon Italian seasoning
  • fresh 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 1/2 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.

Make-Ahead Instructions:

  • 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.