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Tuscan Tortellini Salad

Tuscan tortellini salad with cheese tortellini, sun-dried tomatoes, spinach, and white beans in a tangy balsamic dressing. Chilled for an hour so every bite is coated and the greens stay bright.
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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: 560
Ingredients Method Notes

Ingredients
  

Cheese tortellini
  • 1 lb cheese tortellini Cooked, drained, and rinsed with cold water
Sun-dried tomatoes
  • 1 cup sun-dried tomatoes in oil Drained and chopped
Spinach
  • 2 cup fresh spinach Chopped
White beans
  • 1 can (15 oz) white beans Drained and rinsed
Red onion
  • 0.5 cup red onion Thinly sliced
Olive oil
  • 0.25 cup olive oil
Balsamic vinegar
  • 3 tbsp balsamic vinegar
Garlic
  • 2 clove garlic Minced
Italian seasoning
  • 1 tsp Italian seasoning
Parmesan cheese
  • 0.5 cup Parmesan cheese Grated
Salt and pepper
  • salt and pepper To taste

Method
 

Cook and cool the tortellini
  1. Cook the cheese tortellini according to package directions until tender, then drain and rinse with cold water. This stops cooking and helps the pieces stay firm for salad.
Make the balsamic dressing
  1. Whisk together olive oil, balsamic vinegar, minced garlic, Italian seasoning, salt, and pepper until smooth and evenly combined. The dressing should look glossy and slightly thickened.
Assemble the salad
  1. Combine the tortellini, chopped sun-dried tomatoes in oil, chopped fresh spinach, drained-and-rinsed white beans, and thinly sliced red onion in a large bowl. Toss just enough to distribute everything evenly.
  2. Pour the balsamic dressing over the salad and toss gently to coat. Make sure the tortellini and beans are fully covered.
  3. Sprinkle grated Parmesan cheese over the top, then lightly toss once more to spread it through. Finish with a final gentle toss so the coating stays creamy, not watery.
Chill and serve
  1. Refrigerate the salad for at least 1 hour before serving. The flavors will meld and the spinach will stay fresh and vibrant.

Notes

Pro tip: Rinse the tortellini under cold water only after draining, then let it drain well—this prevents the salad from turning watery. Store covered in the refrigerator for up to 4 days; freeze not recommended because tortellini texture and greens won’t hold up well. For a gluten-free option, use gluten-free cheese tortellini and follow the package cooking method.