Tuscan Tortellini Salad With Balsamic Dressing

Experience the flavors of Tuscany with this delicious Tuscan tortellini salad tossed in a tangy balsamic dressing. Perfect for a summer picnic or a summer barbecue.

I never knew that pasta salad didn’t have to involve thick, creamy mayonnaise until I tried this one. This delicious pasta salad is perfect for year-round potlucks, summer picnics, and cookouts. Best of all, you don’t have to worry about the temperature outside spoiling the whole salad. 

Ingredients You’ll Need To Make This Salad

The main components of the recipe are the dressing and the salad. I mix the salad dressing before it starts so that the flavors have time to meld. The recipe card at the end of this post provides a detailed list of ingredients.

The Dressing Ingredients:

• Oil: I always use extra-virgin olive oil, but any neutral oil you like.
• Vinegar: Balsamic vinegar is a must for this dressing. There really is no substitute for its richness.
• Seasonings: Kosher salt and freshly cracked black pepper to taste

The Salad Ingredients:

• Pasta: fresh cheese tortellini is so much better than frozen. Look for it in the refrigerated section of your grocery store’s deli.
• Meat: Use whatever salami you prefer.
• Greens: I used baby spinach, but I suppose any green will work.
• Sun-Dried Tomatoes: use the sun-dried tomatoes packed in oil. They always seem to have so much more flavor than dried ones. Drain before using.
• Cheese: I used freshly grated Parmigiano Reggiano cheese. Pecorino Ramono also would work if you don’t have parmesan.

How To Make Tuscan Tortellini Salad

The three main steps to making this salad are making the dressing, cooking the pasta, and combining it to serve. The recipe card at the end of this post provides detailed instructions, which I’ll summarize here.

MAKE THE DRESSING:

Pour the olive oil and balsamic vinegar into a jar with a lid; season with salt and pepper to taste. Set aside.

MAKE THE PASTA:

1. Cook tortellini according to package instructions in a large pot of salted water of high heat—reserve ¼ cup of the pasta water and drain.
2. Pour the pasta back into the pot, add the spinach, sun-dried tomatoes, and one tablespoon of the pasta water, and stir well over low heat until the spinach has wilted and the sun-dried tomatoes have warmed through and become tender.

COMBINE THE SALAD:

1. Pour the pasta mixture into a large bowl. Add the salami and half of the cheese, and toss until well combined.
2. Garnish the salad with the remaining parmesan and serve with dressing on the side.

Tips for Making Tortellini Salad

• If the pasta mixture seems too dry, add about a tablespoon of pasta water at a time, but do not allow it to become watery.

This salad is so flavorful that you totally forgot it was even considered a salad. I have made it twice before, even writing a blog post to share it with you.

Just one bite, and you will be in love too!