Description
A vibrant and refreshing salad featuring tortellini, fresh spinach, and a rich basil pesto, perfect for any occasion.
Ingredients
Scale
- 8 oz cheese-filled tortellini
- 4 cups fresh spinach
- ½ cup sun-dried tomatoes, chopped
- ½ cup feta cheese, crumbled
- ½ cup pesto sauce
- 2 tbsp olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Cook the tortellini: Bring a large pot of salted water to a rolling boil. Add the tortellini and cook according to package instructions until al dente, typically around 3-5 minutes. Drain using a colander and rinse with cold water.
- Combine ingredients: In a large mixing bowl, toss together the cooked tortellini, fresh spinach, sun-dried tomatoes, and crumbled feta cheese.
- Dress the salad: Drizzle the pesto sauce and olive oil over the mixture. Season generously with salt and pepper.
- Toss everything together: Using tongs or a salad spoon, gently toss the ingredients until everything is well combined.
- Serve: Enjoy immediately or chill in the refrigerator for about 30 minutes to let the flavors meld beautifully.
Notes
For a make-ahead option, keep the dressing separate until ready to serve to retain freshness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 4g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg