Tuscan Tortellini Salad with Spinach and Sun-Dried Tomatoes

🧂 Ingredients

• 1 small garlic clove

  grated or minced
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt

  plus more as needed
• 1/4 teaspoon freshly ground black pepper
• 2 9-ounce packages fresh cheese tortellini

  or 1 (16 to 19-ounce) bag frozen cheese tortellini
• 1 7-ounce jar sun-dried tomatoes packed in oil
• 3 ounces baby spinach

  about 3 packed cups
• 2 ounces shaved Parmesan cheese

  about 2/3 cup

Instructions

• 1 Bring a large pot of salted water to a boil.
  
  Meanwhile, grate or mince 1 small garlic clove. Place in a large bowl, add the 3
  tablespoons oil, 2 tablespoons balsamic vinegar, 1 teaspoon Dijon, 1/4 teaspoon
  kosher salt, and 1/4 teaspoon pepper, and whisk to combine.
  
  Drain the 7-ounce jar of sun-dried tomatoes, coarsely chop, and add to the
  dressing.
• 2 Boil the tortellini according to package instructions. Drain and run briefly
  under cool water to cool the tortellini. Drain well again.
• 3 Transfer to the bowl of dressing and toss to combine.
  
  Let sit 20 minutes, stirring occasionally, to allow the flavors to meld.
  
  Meanwhile, thinly shave the 2 ounces Parmesan cheese with a vegetable peeler
  (about 2/3 cup).
• 4 Stir the 3 ounces baby spinach into the pasta salad until it starts to wilt.
  
  Gently fold in the shaved Parmesan. Taste and season with more salt and pepper
  as needed.

Nutrition Info