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Close-up of spinach tortellini salad
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4.98 from 36 votes

Spinach Tortellini Salad

Easy Spinach Tortellini Salad, loaded with with fresh herbs, tomatoes, mozzarella, and olives, and tossed in a simple homemade Italian dressing. Perfect for a little party, or serve it as a side next to chicken or fish. Leftovers will make a great lunch the next day!
Prep Time10 minutes
Cook Time7 minutes
Total Time17 minutes
Course: Salad, Side Dish
Cuisine: Italian, Mediterranean
Diet: Vegetarian
Servings: 8 servings
Author: Suzy Karadsheh

Ingredients

For the Salad

  • 1 pound fresh tortelloni pasta, (ricotta-stuffed or cheese-stuffed is good here. You can find it in the fridge section at your grocery store)
  • 2 cups baby spinach (packed)
  • 1 cup cherry tomatoes (halved)
  • 1 cup fresh parsley (chopped)
  • 1 cup fresh basil (chopped)
  • 1 cup baby mozzarella balls
  • 1/2 cup sundried tomatoes in oil (chopped, drained)
  • 1/2 cup olives (sliced, any kind you like)

For the Dressing

  • 2 cloves garlic (minced)
  • 1 lemon (juice of)
  • 2 tablespoons red wine vinegar
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon fresh thyme
  • 1 teaspoon dried oregano
  • Kosher salt and black pepper

Instructions

  • Cook the tortellini pasta in salted boiling water according to package instructions (about 5 to 7 minutes). Drain and rinse in cold water.
  • Transfer the pasta to a large bowl. Add the rest of the salad ingredients and toss gently.
  • In a small bowl, combine the garlic, lemon juice, vinegar, olive oil, and herbs. Add a big pinch of kosher salt and black pepper. Whisk to combine.
  • Pour the dressing over the salad. Toss to combine.
  • For best flavor, allow the salad to rest for 30 minutes or so for the flavors to meld before serving. Transfer to a platter and serve.

Notes

  • Serving a smaller party? This tortellini salad recipe will serve a small crowd of 8 people, and leftovers are great the next day. However, you can cut the recipe in half to serve 4. 
  • Leftovers & storage: store the prepared salad in a tight-lid container in the fridge for up to 3 days. The flavors will continue to develop, but after a couple of days, the veggies may welt and get soggy, so I recommend enjoying the salad as soon as you can. 
  • Visit Our Shop to browse quality Mediterranean ingredients including olive oils and spices. 

Nutrition

Calories: 378.8kcal | Carbohydrates: 38.2g | Protein: 12.9g | Saturated Fat: 5.5g | Polyunsaturated Fat: -2.7g | Monounsaturated Fat: 8.8g | Cholesterol: 44.7mg | Sodium: 828.5mg | Potassium: 287.4mg | Fiber: 5g | Sugar: 3.2g | Vitamin A: 1923.1IU | Vitamin C: 32.7mg | Calcium: 236.1mg | Iron: 2.3mg

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