I stole this recipe for Italian Tortellini Pasta Salad from wonkywonderful.com. This easy to make pasta salad is perfect for summer as a side dish for 4th of July or any barbecue. Cooked tortellini is mixed in a bowl with fresh spinach. Then tomatoes, black olives, Parmesan cheese and artichoke hearts are stirred in. Next a homemade dressing is tossed over the ingredients until coated. You can serve this salad room temperature or cold. This tasty salad will convert any salad haters out there.
For this recipe you will need: 10-12 oz spinach tortellini, 2 cups baby spinach, 16 oz grape tomatoes or cherry tomatoes, 6 oz pitted black olives, 1 cup chopped marinated artichoke hearts, ½ cup shredded Parmesan cheese, 2 tbsp olive oil, 1 tbsp red or white wine vinegar, ½ tsp garlic powder, 1 tsp dried Italian seasoning, salt and pepper.
I do not make the dressing for this recipe. I use balsamic vinegar, olive oil, water and a packet of Italian salad dressing mix to make my own salad dressing.
Boil the tortellini per package instructions. If your grocery store does not carry spinach tortellini, substitute cheese tortellini.
Start with placing spinach in a large bowl. Drain and then transfer tortellini to bowl with spinach. Then pour the hot tortellini over the spinach and leave for 5 minutes to slightly wilt the spinach.
Then add in halved tomatoes, olives and chopped artichoke hearts and Parmesan cheese.
Next mix the dressing ingredients or use your own dressing. Pour over the tortellini and toss until evenly coated.
Serve room temperature or cold. This salad can easily be made the day before and refrigerated until serving.
If you liked this recipe for Italian Tortellini Pasta Salad you can try other pasta salad recipes like Orzo Salad, Caprese Pasta Salad, Spinach Tortellini Salad or Rotini Vegetable Salad with Pesto Dressing.
Italian Tortellini Pasta Salad
Ingredients
- 10-12 oz spinach tortellini
- 2 cups baby spinach
- 16 oz grape tomatoes or cherry tomatoes halved
- 6 oz pitted black olives drained and halved
- 1 cup chopped marinated artichoke hearts
- ½ cup shredded parmesan cheese
- 2 tbsp olive oil
- 1 tbsp red or white wine vinegar
- ½ tsp garlic powder
- 1 tsp dried Italian seasoning
- Salt / pepper
Instructions
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Place spinach in a large bowl.
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Boil the tortellini per package instructions. Drain and then transfer tortellini to bowl with spinach. Pour the hot tortellini over the spinach and leave for 5 minutes to slightly wilt the spinach.
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Add in tomatoes, olives and artichoke hearts. Once the tortellini is fully cooled, add in Parmesan cheese.
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Mix the dressing ingredients: oil, vinegar, garlic powder, Italian seasoning, salt and pepper. Pour over the tortellini and toss until evenly coated.
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Serve room temperature or cold.
Recipe Notes
I used cheese tortellini since it was the only type in stock at my grocery store. Instead of the dressing for the recipe, I make a batch of Good Seasons Italian dressing.