Tortellini Pasta Salad Recipe

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5 from 1 vote

Tortellini Pasta Salad Recipe

Tossed in pesto vinaigrette, this easy tortellini pasta salad has sun dried tomatoes, olives and spinach.

Prep Time10

Cook Time4

Total Time14

Course: Salad

Cuisine: Italian

Servings:

Author: Paige Adams

Ingredients

For pasta salad

1 pound refrigerated tortellini
1 cup roughly chopped sun dried tomatoes oil drained
1 cup halved pitted olive mix
2 cups baby spinach
1/2 small red onion thinly sliced
1/4 cup toasted pine nuts
1 tablespoon chopped parsley
1/4 cup grated Parmesan

For vinaigrette

3 tablespoons basil pesto
1/2 teaspoon dried oregano
1 pinch red pepper flakes
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons red wine vinegar
1/4 cup olive oil

Instructions

Cook the tortellini in salted boiling water 1 minute less than the package instructions to make sure it turns out al dente. Rinse with cold water in a strainer. Transfer the tortellini to a large bowl.
Add the sun dried tomatoes, olives, spinach, pine nuts, parsley and parmesan to the tortellini.
For the vinaigrette, whisk together the pesto, oregano, red pepper flakes, salt, pepper, vinegar and olive oil in a small bowl.
Pour the vinaigrette into the salad. Toss to combine.

Video

Notes

You can thinly slice 3 scallions and substitute them for the red onions.

In addition to parsley, you can also use basil.

You can use chopped walnuts in place of the pine nuts.

Instead of sun dried tomatoes, you can use a pint of cherry tomatoes and slice them in half. If you do this, I would recommend adding a chopped red bell pepper, a diced cucumber and torn fresh mozzarella or crumbled feta cheese.

You can make the vinaigrette up to 3 days in advance. Store it in a jar in the fridge. Let it sit at room temperature for 15 minutes before tossing it into the salad.

Leftovers can be stored up to 3 days in an airtight container in the refrigerator. They will soften the longer they are stored. Add fresh baby spinach.

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