Tuscan Tortellini Salad
Indulge in the flavors of Italy with this Tuscan Tortellini Salad recipe. This versatile dish can be customized to your liking and is perfect served hot or cold. Quick and easy to prepare, it's the perfect addition to any meal or gathering.
Servings: 10
Ingredients
- 20 ounces fresh or frozen tortellini
- 1 cup fresh spinach
- 8 ounces salami sliced
- 1 cup black olives sliced
- 1 cup mozzarella balls
- 1 cup oil-packed sundried tomatoes sliced
- 1 cup fresh basil leaves
Dressing
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic glaze
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 cloves garlic minced
- 1/2 teaspoon red chili flakes to taste
- Salt and pepper to taste
Instructions
- Fill a large pot with water and bring it to a boil. Cook the tortellini according to the instructions provided on the package. After cooking, drain and add it to a large serving bowl.
- While the tortellini is cooking, make the dressing. Whisk together the olive oil, balsamic glaze, dried oregano, thyme, red chili flakes, salt and pepper . Once the tortellini is cooked, pour half of the dressing over the warm pasta and toss gently until well coated.
- Add the remaining salad ingredients to the serving bowl and toss them together until well coated with the dressing. If you plan to serve the salad immediately, then toss it with the remaining dressing. However, if you plan to serve the salad the following day, cover the bowl and refrigerate it. Toss it with the remaining dressing just before serving.
Video
Notes
Storage: Cover the bowl tightly with plastic wrap or transfer it to an airtight container. Store in the refrigerator for up to 3 days. If the salad seems a little dry when you're ready to serve, you can drizzle a little extra dressing over it and toss gently before serving.
Nutrition
Calories: 456kcal | Carbohydrates: 29g | Protein: 20g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 48mg | Sodium: 1163mg | Fiber: 5g | Sugar: 3g