This Spinach and Tortellini Salad is a delightful, fresh, and hearty dish that perfectly combines the richness of cheese-filled tortellini with the vibrant flavors of fresh spinach, juicy cherry tomatoes, and zesty red onions. Tossed in a simple yet flavorful homemade dressing, this salad is not only easy to make but also incredibly satisfying. It’s an ideal dish for a light lunch or a quick weeknight dinner, offering a balanced mix of textures and tastes that will leave you craving more. Whether you’re hosting a gathering or simply looking for a wholesome meal, this salad is sure to impress.
Ingredients:
- 1 package (9 oz) cheese tortellini, cooked and cooled
- 4 cups fresh baby spinach leaves
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts, toasted
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions:
- Cook the Tortellini: Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside to cool.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and pepper until well combined. Adjust seasoning to taste.
- Assemble the Salad: In a large salad bowl, combine the cooked tortellini, spinach, cherry tomatoes, red onion, black olives, and toasted pine nuts.
- Add the Dressing: Drizzle the dressing over the salad and toss gently to ensure everything is evenly coated.
- Serve: Sprinkle the grated Parmesan cheese on top and serve immediately, or refrigerate for up to an hour before serving to allow the flavors to meld together.
Enjoy your refreshing Spinach and Tortellini Salad as a standalone meal or as a side dish to complement your favorite main course!
