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Spinach Tortellini Salad

Spinach Tortellini Salad
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Indulge in the vibrant flavors of this Spinach Tortellini Salad, a delightful fusion of fresh greens and hearty tortellini that makes for a refreshing meal any day of the week. Perfect for gatherings, picnics, or as a side dish to grilled chicken or fish, this salad bursts with colorful ingredients and is enhanced by a homemade Italian dressing. Quick to prepare and great for meal prep, leftovers ensure a delicious lunch the next day. Enjoy it chilled or at room temperature for an invigorating dining experience.

Ingredients

Scale
  • 1 pound fresh tortelloni pasta
  • 2 cups baby spinach (packed)
  • 1 cup cherry tomatoes (halved)
  • 1 cup fresh parsley (chopped)
  • 1 cup fresh basil (chopped)
  • 1 cup baby mozzarella balls
  • 1/2 cup sundried tomatoes in oil (chopped, drained)
  • 1/2 cup olives (sliced)
  • 2 cloves garlic (minced)
  • 1 lemon (juice of)
  • 2 tablespoons red apple vinegar
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon fresh thyme
  • 1 teaspoon dried oregano
  • Kosher salt and black pepper

Instructions

  1. Cook the tortellini in salted boiling water according to package instructions (about 5 to 7 minutes). Drain and rinse with cold water.
  2. In a large bowl, combine the cooked tortellini with spinach, cherry tomatoes, parsley, basil, mozzarella balls, sundried tomatoes, and olives. Toss gently.
  3. In a small bowl, whisk together minced garlic, lemon juice, red apple vinegar, olive oil, thyme, oregano, salt, and pepper.
  4. Pour the dressing over the salad mixture and toss gently to coat.
  5. Let the salad rest for about 30 minutes before serving to meld the flavors.

Nutrition

Find it online: https://myrecipesbook.com/spinach-tortellini-salad/

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