Easy Summer Spinach Tortellini Salad Recipe
I love making pasta & tortellini salads year round. But this bright, colorful spinach tortellini salad is packed with so much flavor and perfect for spring and summer bbq’s and parties!
Spinach Tortellini Salad
Even though the name of this recipe sounds simple, there are so many layers of flavors and tasty ingredients! I love that it’s easy to make ahead and store or serve. Making it great for meal prepping, easy dinners, parties, potlucks & gatherings.
Here are the main ingredients:
- Roasted Red Peppers (these come in a jar and are soaking in olive oil)
- Fresh Spinach
- Cheese Tortellini (you can opt for gluten free or dairy free tortellini)
- Parmesan Cheese (leave this out if you’re vegan)
- Toasted Pine Nuts (you can use raw pine nuts, but if they’re toasted they add an extra rich flavor profile)
- Artichoke hearts
- Olive Oil
- Balsamic Vinegar
- Italian Seasoing
- Garlic
- Salt & Pepper
When I make this pasta salad, I don’t normally measure my ingredients. I just start tossing them in a large bowl and add more seasoning, olive oil, vinegar or cheese if needed. But the below recipe gives a good estimate for measuring ingredients.
You can easily double or triple the recipe for a larger gathering. I recommend taking into consideration whether or not you’ll be serving this as a side dish or an entree. That way you can adjust the serving size. A 20 oz package of tortellini has 5 one cup servings. So this recipe serves about 4-6 people.
Summer Spinach Tortellini Salad
Ingredients
- 12 Oz roasted red peppers sliced
- 2 Cups fresh spinach
- 20 Oz cheese tortellini
- 1 Cup parmesan cheese shaved
- 14 Oz quartered artichoke hearts
- 1/8 Cup pine nuts toasted
- 4 Tbs extra virgin olive oil
- 2 Tbs balsamic vinegar
- 1 Tbs Italian seasoning
- 1 Tbs chopped garlic
- salt & pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the tortellini according to the directions on the package (preferably al dente). Rinse with cool water & drain.
- Add your pine nuts to a dry skillet & cook on medium high heat, stirring constantly until lightly browned and toasted.
- In a large bowl, add all remaining ingredients. Toss gently & store in an airtight container in the refrigerator before serving.
