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!
Servings 6 servings
Calories 409kcal
Ingredients
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
Instructions
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!
Nutrition
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