Tuscan Tortellini Salad with Balsamic Dressing
Tuscan tortellini salad is packed with tangy sun-dried tomatoes, fresh baby spinach, and tossed in a sweet honey balsamic dressing. This colorful salad is perfect for meal-prepping and makes an incredible cookout side dish!
Salad
- 1 (19) oz bag cheese tortellini
- 1 lb asparagus, ends trimmed and spears cut into 2-in pieces
- 3 cups lightly-packed baby spinach
- 1/2 cup oil-packed sun-dried tomatoes, roughly chopped
- 1/2 cup Kalamata olives, halved
- 1/2 cup grated Parmesan cheese
- 1/2 cup fresh basil, roughly chopped
Honey Balsamic Dressing
- 1/2 cup balsamic vinegar
- 3 tablespoons honey
- 1 clove garlic, crushed
- 1 tablespoon Dijon mustard
- 1/2 cup olive oil
- Salt and pepper to taste
Salad
Cook tortellini according to package instructions in lightly-salted water until al-dente. Drain and cool completely.
Bring a medium pot of lightly-salted water to a boil and add asparagus. Cook asparagus 3-5 minutes until tender. Immediately place asparagus in a bowl of ice water to cool it quickly. Drain asparagus and pat dry.
Once tortellini is cooled, place in a large serving bowl and add asparagus, spinach, sun-dried tomatoes, olives, Parmesan, and basil. Refrigerate salad until ready to serve.
Honey Balsamic Dressing
In a medium bowl, whisk balsamic, honey, garlic, and mustard until smooth. Begin slowly drizzling in olive oil, whisking constantly to emulsify dressing. Season dressing with salt and pepper to taste.
When ready to serve, drizzle dressing over salad and toss to coat. Serve immediately and enjoy!
Serving: 8oz | Calories: 409kcal | Carbohydrates: 31.8g | Protein: 12.2g | Fat: 27.9g | Saturated Fat: 7.3g | Cholesterol: 28mg | Sodium: 676mg | Potassium: 409mg | Fiber: 4.1g | Sugar: 6.1g | Calcium: 217mg | Iron: 4mg