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Italian Tortellini Pasta Salad

This easy to make pasta salad is perfect for summer. Cooked tortellini is mixed in a bowl with fresh spinach. Then tomatoes, black olives 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.
Course Salad
Prep Time 10 minutes
Cook Time 10 minutes
Servings 8 people

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

  1. Place spinach in a large bowl.
  2. 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.

  3. Add in tomatoes, olives and artichoke hearts. Once the tortellini is fully cooled, add in Parmesan cheese.

  4. Mix the dressing ingredients: oil, vinegar, garlic powder, Italian seasoning, salt and pepper. Pour over the tortellini and toss until evenly coated.

  5. 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.