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Creamy Tuscan Tortellini Pasta Salad

A delightful pasta salad featuring tender cheese tortellini, cherry tomatoes, spinach, feta cheese, and Kalamata olives, dressed in a creamy Italian and pesto sauce.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: Italian
Calories: 1080
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 16 oz cheese tortellini Look for high-quality fresh or frozen options.
  • 1 cup cherry tomatoes, halved Adds freshness and color.
  • 1 cup spinach, chopped Can substitute with arugula for a peppery twist.
  • 1/2 cup feta cheese, crumbled Can substitute with mozzarella for a milder flavor.
  • 1/4 cup Kalamata olives, sliced Can substitute with green olives or capers.
Dressings
  • 1/2 cup Italian dressing Use homemade for a fresher taste.
  • 1/4 cup pesto Adds a richness to the salad.
Seasoning
  • to taste Salt and pepper Adjust seasoning according to preference.

Method
 

Preparation
  1. Start by boiling a large pot of water. Once it’s boiling, add the cheese tortellini and cook according to the package instructions.
  2. Once cooked, drain the tortellini, and rinse it briefly under cold water to stop the cooking process.
  3. While the tortellini is cooking, wash and chop your fresh ingredients: halve the cherry tomatoes and chop the spinach.
Mixing Ingredients
  1. In a large bowl, combine the cooked tortellini, halved cherry tomatoes, chopped spinach, crumbled feta cheese, and sliced Kalamata olives.
  2. Toss them gently to combine, ensuring an even distribution of all the flavors.
Making the Dressing
  1. In a smaller bowl, whisk together the Italian dressing and pesto until well blended.
  2. Pour the dressing over the tortellini salad mixture and toss everything together gently.
Final Preparation
  1. Taste the salad and add salt and pepper as needed to enhance the flavors.
  2. Cover the salad and chill in the refrigerator for at least 30 minutes before serving.

Notes

Add fresh spinach and tomatoes just before serving if prepared ahead of time to keep them crisp. Pairs well with grilled vegetables or garlic bread.