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Tuscan Tortellini Salad

  • Author: Marty Boyd
  • Yield: 6 1x

Scale

Ingredients

  • 113 ounce package Barilla cheese & spinach tortellini 1/4 cup Extra virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 2 ounces sopressata or other Italian style meat, chopped
  • 1 cup baby spinach, roughly chopped
  • 1/4 cup sun-dried tomato, chopped
  • 1 cup cherry tomatoes, halved
  • 1 8 ounce package of fresh mozzarella balls (bocconcini)
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1/4 c. Parmesan, shredded

Instructions

  1. In a large pot of salted boiling water, cook tortellini according to package directions. Drain and transfer to large serving bowl.
  2. For the dressing: Whisk together olive oil, balsamic vinegar, sugar, salt, and pepper.
  3. To the tortellini in the bowl, add sopressata, spinach, sun-dried tomatoes, cherry tomatoes, basil, parsley, and dressing tossing until well combined.
  4. Garnish with Parmesan.