Spinach Tortellini Salad

This spinach tortellini salad is a quick and simple pasta salad that the whole family will love! It’s loaded with fresh ingredients and comes together in about 20 minutes.

This is a good time of year to be making this pasta salad because tomatoes and basil straight out of the garden (or from the farmers’ market) make a huge difference in how tasty this salad is.

This spinach tortellini pasta salad doesn’t have too many ingredients, so it’s perfect to throw together when you need something quick for a summer BBQ or picnic.

Love summer pasta salads? You may also like my balsamic caprese pasta salad, my chorizo pasta salad, or my easy Italian pasta salad recipe.

I whipped up a super fast Italian dressing with pantry staples. It’s nice and light and really lets the salad ingredients shine. I found a tasty local fennel salami that I used in this tortellini salad. You could even use a spicy salami or Spanish chorizo if you wish.

Pro tip: The spinach does wilt, so I suggest waiting to add the dressing to just prior to serving. If you’re in a rush, feel free to use a bottled Italian dressing instead of the homemade one.

More cheese tortellini recipes you may like:

• Chicken Tortellini Alfredo
• Instant Pot Chicken Tortellini Soup
• Italian Sausage Tortellini Soup
• Cheese Tortellini with Butter, Mushrooms, and Crispy Sage
• Creamy Spinach Tortellini Soup with Chicken
• Caprese Tortellini Pasta Salad

Will you make this spinach tortellini salad?

Let me know in the comments below!

4.93 from 13 votes

Spinach Tortellini Salad

By Natasha Bull

This spinach tortellini salad is a quick and simple pasta salad that the whole family will love! 

Prep: 10 minutes mins

Cook: 10 minutes mins

Total: 20 minutes mins

Servings: 6

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Ingredients 

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• ▢ 8 ounces salami, chopped
• ▢ 1 (20 ounce) package refrigerated cheese tortellini
• ▢ 1/2 small red onion
• ▢ 2 cups spinach (packed) chopped
• ▢ 8 ounces tomatoes (grape, cherry, etc.) halved
• ▢ Handful fresh basil sliced thin
• ▢ Salt & pepper to taste

Dressing:

• ▢ 1/4 cup olive oil
• ▢ 2 tablespoons red wine vinegar
• ▢ 1/2 teaspoon Italian seasoning
• ▢ 1/4 teaspoon sugar
• ▢ 1/4 teaspoon garlic powder
• ▢ Salt & pepper to taste

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Instructions 

• Boil a large, salted pot of water for the tortellini. Cook it according to package directions. Once cooked, rinse with cool water and drain well.
• Meanwhile, add the dressing ingredients to a small bowl and whisk together (or shake in a jar).
• Prep your other ingredients and add them to a large bowl.
• Once the tortellini has cooled a bit, add it to the bowl and toss everything with the dressing. Serve immediately. 

Notes

• The spinach can wilt, so I suggest adding the dressing right before eating this pasta salad.
• Adjust dressing ingredients as needed e.g. add more oil or vinegar to suit your tastes.
• If you prefer, you can use store-bought Italian salad dressing instead of the homemade one. 
• Serves 6-8 depending on how much people eat (can be a side dish or main course).
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition

Calories: 543kcal, Carbohydrates: 45g, Protein: 24g, Fat: 30g, Saturated Fat: 8g, Cholesterol: 66mg, Sodium: 1275mg, Potassium: 302mg, Fiber: 4g, Sugar: 4g, Vitamin A: 1288IU, Vitamin C: 9mg, Calcium: 157mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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