A simple and quick salad with tortellini and spinach. Pasta salads are filling and there is a reason why they are very popular. Perfect for a light summer dinner, barbecue or party. They are perfect for New Year’s Eve or dinner with friends. Depending on the type of filling in tortellini, the dish can be vegetarian or meat. A very simple and original recipe that combines sweet, salty and sour flavors.
How you can modify the recipe:
- Instead of balsamic vinegar, you can add lemon juice or wine vinegar to the vinaigrette.
- You can add cheese to the salad, e.g. gorgonzola.
- You can use various types of melon, e.g. cantaloupe, galia, matisse.
- You can replace the melon with, for example, a pear.
- You can use fresh or dried tortellini. Fresh tortellini takes about 1 minute to cook and dried ones about 14 minutes. Remember that dried tortellini increases in weight and volume as they are cooking, so when using dried tortellini I would use half as much as in the recipe (approx. 125 g).
- You can use pasta with any filling, I used tortellini with prosciutto and cheese.
Can tortellini salad be made the day before?
It is best to make pasta salad immediately before serving. It is very quick to prepare, so it shouldn’t be a problem. When the salad sits for a long time, the spinach shrinks and becomes soggy, which makes the salad not look good on the table.
How to store tortellini salad?
Store the salad covered in the refrigerator. Eat it within max. 2 days. The salad tastes best fresh.
Depending on the filling, tortellini are perfect for people on a vegetarian, flexitarian and pescatarian diet. Tortellini salad contains gluten.
The proportions given below will make approximately 10 portions of salad with dried tomatoes.
Read the step-by-step recipe on how to prepare tortellini and spinach salad and watch the video below the recipe.
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Tortellini and Spinach Salad
Tortellini Salad Recipe
- 250 g tortellini (fresh or 125 g dried)
- 200 g spinach
- 140 g sun-dried tomatoes
- ½ melon
- 100 g walnuts
- ⅓ cup oil from tomato jar (or olive oil)
- 1-2 tbsp whole grain mustard (with whole mustard seeds)
- 2 tbsp honey
- 2 tbsp balsamic vinegar
- 1 tsp herbs de Provence
- Boil the tortellini in salted water until al dente.250 g tortellini
- While the pasta is cooking, prepare the rest of the salad. Put spinach leaves, chopped walnuts, dried tomatoes cut into strips or cubes and diced melon into a bowl you can also carve out small balls from the melon using a special spoon. Finally, add the cooked pasta, rinsed with cold water.200 g spinach, 140 g sun-dried tomatoes, ½ melon, 100 g walnuts
Percent Daily Values are based on a 2,000 calorie diet