Ingredients

For the Salad

• 20 ounces (565g) refrigerated cheese tortellini
• 2 cups cherry tomatoes, halved
• 2 cups baby spinach, roughly chopped
• 1 cup fresh mozzarella pearls
• ½ cup sun-dried tomatoes, chopped
• ½ cup sliced black olives
• ¼ cup thinly sliced red onion
• ¼ cup grated Parmesan cheese
• ¼ cup chopped fresh basil
• 2 tablespoons chopped fresh parsley

For the Tuscan Dressing

• ⅓ cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon dried oregano
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon crushed red pepper flakes (optional)

Optional Add-Ins

• Grilled chicken
• Salami slices
• Pepperoni
• Marinated artichoke hearts
• Roasted red peppers
• Cucumber
• Toasted pine nuts

Instructions

Step 1: Cook the Tortellini

Bring a large pot of salted water to a boil.

Cook the cheese tortellini according to the package directions until tender, usually about 3–5 minutes.

Drain immediately and rinse under cold water to stop the cooking process. Drain well and transfer to a large mixing bowl.

Step 2: Prepare the Vegetables

While the tortellini cools, halve the cherry tomatoes, chop the spinach, slice the olives and red onion, chop the sun-dried tomatoes, and prepare the fresh herbs.

Pat the vegetables dry if needed to prevent excess moisture in the salad.

Step 3: Make the Dressing

In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, garlic, Italian seasoning, oregano, salt, black pepper, and crushed red pepper flakes until smooth and well blended.

Taste and adjust the seasoning if desired.

Step 4: Assemble the Salad

Add the cherry tomatoes, spinach, mozzarella pearls, sun-dried tomatoes, olives, red onion, Parmesan cheese, basil, and parsley to the bowl with the cooled tortellini.

Pour the dressing over the salad and gently toss until everything is evenly coated.

Be careful not to overmix so the tortellini stays intact.

Step 5: Chill

For the best flavor, cover and refrigerate the salad for at least 30 minutes before serving. This allows the dressing to soak into the tortellini and the flavors to meld together beautifully.

Step 6: Serve

Give the salad a gentle toss before serving.

Garnish with extra Parmesan cheese, fresh basil, cracked black pepper, and a drizzle of olive oil if desired.

Serve chilled or at room temperature.

Tips for the Best Tuscan Tortellini Salad

• Cook the tortellini just until tender to avoid a mushy texture.
• Rinse the pasta with cold water to cool it quickly and prevent sticking.
• Use high-quality olive oil for the most flavorful dressing.
• Fresh basil adds the best flavor, but parsley provides extra freshness.
• Chill the salad before serving for the best taste.
• Add spinach just before serving if preparing the salad a day ahead to keep it vibrant.

Recipe Variations

Chicken Tuscan Tortellini Salad

Add sliced grilled chicken for a protein-packed main dish.

Mediterranean Tortellini Salad

Mix in feta cheese, Kalamata olives, cucumber, and artichoke hearts.

Creamy Tuscan Tortellini Salad

Stir a few tablespoons of mayonnaise or Greek yogurt into the dressing for a creamy version.

Pesto Tortellini Salad

Replace the vinaigrette with basil pesto for rich, herbaceous flavor.

Italian Deli Tortellini Salad

Add diced salami, pepperoni, and provolone cheese for a hearty antipasto-inspired salad.

Roasted Vegetable Tortellini Salad

Include roasted zucchini, eggplant, asparagus, or bell peppers for extra depth and color.

Serving Suggestions

This Tuscan Tortellini Salad pairs wonderfully with:

• Grilled chicken
• Garlic bread
• Tomato soup
• Roasted vegetables
• Grilled shrimp
• Steak
• Baked salmon
• Fresh fruit
• Bruschetta
• Caprese skewers

It’s also an excellent choice for picnics, potlucks, holiday buffets, meal prep, backyard barbecues, and light summer dinners.

Storage

Store leftover Tuscan Tortellini Salad in an airtight container in the refrigerator for up to 4 days.

If the salad absorbs too much dressing while stored, refresh it with a drizzle of olive oil and a splash of red wine vinegar before serving.

This salad is not recommended for freezing, as the tortellini and fresh vegetables may lose their texture after thawing.