Description
With cheesy tortellini, beef salami, spinach, and sun-dried tomatoes, this upgraded pasta salad is a must-have summer appetizer.
Ingredients
Scale
- Kosher salt
- 1 lb. fresh cheese tortellini
- 1/4 cup extra-virgin olive oil
- 2 tbsp. balsamic vinegar
- 1 1/2 tsp. honey
- 1 tsp. Italian seasoning
- 1/2 cup finely grated Parmesan, divided
- 3/4 cup finely chopped beef salami
- 1/2 cup baby spinach
- 1/2 cup oil-packed sun-dried tomatoes, finely chopped
Instructions
- Step 1: In a large pot of boiling salted water, cook tortellini, stirring occasionally, until al dente according to package directions. Drain and transfer to large bowl.
- Step 2: In a medium bowl, whisk oil, vinegar, honey, and 1/4 cup Parmesan; season with salt
- Step 3: To bowl, add salami, spinach, tomatoes, and dressing and toss until well combined. Top with remaining 1/4 cup Parmesan.
Notes
This salad can be assembled and held at room temperature for up to 2 hours or stored in the refrigerator overnight. If making a day ahead, add the spinach just before serving. Variations: Swap sun-dried tomatoes for fresh cherry tomatoes or use kale instead of spinach.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Summer appetizers
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 497 kcal
- Sugar: 8 g
- Sodium: 820 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 65 mg
Keywords: Tuscan tortellini salad, pasta salad, summer appetizer, Italian cuisine