Most of the time I have no idea why pasta salads are called salads. Really they should just be called cold pasta. I say this because most pasta salads are devoid of what I usually associate salads with, vegetables or even fruit. There’s no reason for this, just pack more veggies in! So that’s what I did.
You could substitute other veggies for the spinach, I’ve made this recipe with broccoli or even mixed frozen veggies. But spinach is what I had that needed to be used up so spinach it was! If you substitute, make sure you cook the veg at least a little. With broccoli I just throw it in with the tortellini, frozen veg you just need to defrost. I used a bowl with a lid with the spinach so that when I threw in the tortellini I could close it up and steam the spinach a bit.
Spinach Tortellini Salad
9 oz. package fresh tortellini, any flavor
4 cups spinach
2/3 cup diced red onion
½ cup sliced olives
2 oz. jar sliced pimentos, drained or ¼ cup diced red onion
¾ cup parmesan flakes
3 Tbsp. balsamic vinegar
1/3 cup olive oil
½ tsp. Italian seasoning
½ tsp. minced garlic
Prepare the tortellini according to the package directions.
Meanwhile, place the spinach, red onion, olives, pimentos, and parmesan in your salad bowl.
In a small bowl, whisk together the balsamic vinegar, olive oil, Italian seasoning, minced garlic, salt, and pepper.
Poor the cooked and drained tortellini over the spinach mixture, top with the vinaigrette, and toss the salad. Enjoy hot, room temperature, or cold!