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Tuscan Tortellini Salad

Tuscan tortellini salad with cheese tortellini, sun-dried tomatoes, spinach, and white beans in a tangy balsamic dressing. Cooked tortellini is chilled for an easy, flavorful Italian salad with tender pasta and bright greens.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Italian
Calories: 620
Ingredients Method Notes

Ingredients
  

cheese tortellini
  • 1 lb cheese tortellini
sun-dried tomatoes in oil, drained and chopped
  • 1 cup sun-dried tomatoes in oil, drained and chopped
fresh spinach, chopped
  • 2 cup fresh spinach, chopped
white beans, drained and rinsed
  • 1 can (15 oz) white beans, drained and rinsed
red onion, thinly sliced
  • 0.5 cup red onion, thinly sliced
olive oil
  • 0.25 cup olive oil
balsamic vinegar
  • 3 tbsp balsamic vinegar
garlic, minced
  • 2 garlic, minced
Italian seasoning
  • 1 tsp Italian seasoning
Parmesan cheese, grated
  • 0.5 cup Parmesan cheese, grated
salt and pepper to taste
  • 1 salt and pepper to taste

Method
 

Cook the tortellini
  1. Bring a pot of water to a boil and cook cheese tortellini according to package directions, then drain. Rinse the tortellini with cold water until chilled to stop the cooking, and let excess water drain off.
Make the balsamic dressing
  1. Whisk olive oil, balsamic vinegar, garlic, Italian seasoning, salt, and pepper until the dressing looks smooth and evenly combined. Taste and adjust salt and pepper if needed.
Assemble and chill
  1. Combine tortellini, sun-dried tomatoes, spinach, white beans, and red onion in a large bowl. Toss gently until the greens are evenly distributed and the beans are visible throughout.
  2. Pour the dressing over the salad and toss gently to coat all the ingredients. The tortellini should look glossy with a light balsamic sheen.
  3. Sprinkle Parmesan cheese over the top and fold in lightly so it adheres. Scatter any remaining cheese for a speckled finish.
  4. Refrigerate the salad for at least 1 hour before serving. Chill until cold, slightly firm, and well flavored so the tomatoes and balsamic cling to the pasta.

Notes

For best texture, rinse the tortellini well after draining so it stays tender and doesn’t clump. Store covered in the refrigerator up to 3 days; it’s best within 24–48 hours. Freezing is not recommended because the spinach and pasta texture can break down. If you want a vegetarian-friendly swap, keep it as-is (it’s already vegetarian) or use lactose-free Parmesan and cheese tortellini if needed.