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Tuscan Tortellini Salad

Tuscan tortellini salad with cheese tortellini, sun-dried tomatoes, spinach, and white beans tossed in a balsamic dressing. Serve it chilled for a tangy, herb-forward side with a colorful mix of greens and tomatoes.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling 1 hour
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Italian
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Tuscan tortellini salad
  • 1 lb cheese tortellini
  • 1 cup sun-dried tomatoes in oil drained and chopped
  • 2 cup fresh spinach chopped
  • 1 can (15 oz) white beans drained and rinsed
  • 0.5 cup red onion thinly sliced
  • 0.25 cup olive oil
  • 3 tbsp balsamic vinegar
  • 2 clove garlic minced
  • 1 tsp Italian seasoning
  • 0.5 cup Parmesan cheese grated
  • 1 salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook and cool the tortellini
  1. Cook cheese tortellini according to package directions, then drain and rinse with cold water to stop the cooking and keep the pasta tender.
Make the balsamic dressing
  1. Whisk olive oil, balsamic vinegar, garlic, Italian seasoning, salt, and pepper until the dressing looks evenly combined.
Assemble the Tuscan salad
  1. Combine tortellini, sun-dried tomatoes, spinach, white beans, and red onion in a large bowl.
  2. Pour the balsamic dressing over the salad and toss gently so the greens stay bright and the tomatoes stay visible.
  3. Sprinkle Parmesan cheese over the top and gently toss once more to distribute.
Chill before serving
  1. Refrigerate for at least 1 hour before serving so the flavors meld and the salad thickens slightly as it chills.

Notes

For best texture, rinse the tortellini with cold water right after draining so it doesn’t clump, then toss with dressing and Parmesan just before chilling. Store covered in the refrigerator for up to 3 days (Parmesan may absorb some dressing and look slightly drier). Freezing is not recommended. For a lighter option, use whole-wheat or legume-based tortellini and reduce Parmesan to 1/4 cup while keeping the same balsamic dressing ratio.