Spinach and Tortellini Salad

This Spinach and Tortellini Salad is one of those reliably simple, weeknight-friendly recipes that tastes like you spent way more time on it than you actually did. It brings together tender cheese-filled tortellini, bright cherry tomatoes, salty black olives, and a touch of nutty Parmesan, all tossed with a zesty Italian dressing. The thawed, drained chopped spinach adds color, texture, and a boost of greens without any fuss. Serve it chilled or at room temperature for a potluck, picnic, or a no-stress family dinner.

Why you’ll love this recipe

• Quick to pull together: With a 19 oz. package of cheese-filled tortellini and a few pantry staples, this comes together in about 20–25 minutes.
• Make-ahead friendly: The flavors deepen when it rests in the fridge, making it perfect for prepping the day before.
• Customizable: Swap in your favorite dressing, add fresh herbs, or toss in toasted pine nuts for crunch.

Ingredients

• 19 oz. package cheese-filled tortellini
• 10 oz. package frozen, chopped spinach, thawed and drained
• 1/2 cup grated Parmesan cheese
• 2 cups cherry tomatoes, halved
• 12 oz. can sliced black olives
• 1 cup Italian dressing
• salt and pepper to taste

Equipment

• Large pot for boiling pasta
• Colander
• Large mixing bowl
• Measuring cups
• Spatula or large spoon
• Paper towels or clean kitchen towel for draining spinach

Before you start

Get a large pot of salted water boiling for the tortellini. While the water heats, fully thaw the frozen chopped spinach and squeeze out as much liquid as possible—this prevents the salad from becoming watery. Have your tomatoes halved and olives drained and ready.

Step-by-step directions

1. Bring a large pot of water to a rolling boil. Add the 19 oz. package cheese-filled tortellini and cook according to the package directions until tender but still firm to the bite (al dente).
2. Once the tortellini are cooked, drain them in a colander and briefly rinse with cold water to stop the cooking. Shake off excess water and transfer the tortellini to a large mixing bowl to cool slightly.
3. While the pasta cooks, make sure the 10 oz. package frozen, chopped spinach is completely thawed. Squeeze the spinach in a clean kitchen towel or between paper towels to remove as much moisture as you can. This step is important to keep the salad from getting watery.
4. Add the well-drained spinach to the bowl with the cooled tortellini.
5. Pour in 1 cup of Italian dressing over the tortellini and spinach. Toss gently but thoroughly to coat all of the pasta and greens with dressing.
6. Add 1/2 cup grated Parmesan cheese, 2 cups halved cherry tomatoes, and the contents of the 12 oz. can sliced black olives (drained). Toss everything together until evenly distributed.
7. Taste and season with salt and pepper to your preference. Remember that the Parmesan and olives are already salty, so go easy on the salt at first, then adjust as needed.
8. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This salad can also be served immediately at room temperature if you’re short on time.
9. Before serving, give the salad one last gentle toss. If it seems dry after chilling, add a splash more Italian dressing and toss to refresh the flavors.

Serving suggestions

This Spinach and Tortellini Salad is great on its own as a light main dish, or you can serve it alongside grilled vegetables, crusty bread, or a simple protein like roasted chicken or seared tofu. It’s also a crowd-pleaser at potlucks — bring it chilled and give it a final toss just before serving.

Storage

Store leftovers covered in the refrigerator for up to 3 days. The tortellini will continue to absorb dressing and flavors over time, so you may want to add a little extra Italian dressing when serving leftovers to refresh the texture and taste.

Tips and variations

• Extra crunch: Stir in toasted pine nuts or sliced almonds just before serving.
• Fresh herbs: A few tablespoons of chopped basil or parsley brightens the salad.
• Veggie boost: Add diced cucumber, bell peppers, or thinly sliced red onion for more color and texture.
• Make it a meal: Fold in cooked, chopped grilled chicken or baked chickpeas for extra protein.
• Dressing swap: Try a sun-dried tomato vinaigrette or a creamy basil dressing to change the flavor profile.

Nutritional note

This recipe balances carbohydrates from the tortellini with vegetables and a modest amount of fat from the dressing and Parmesan. Use a lighter Italian dressing or reduce the amount if you prefer fewer calories per serving.

Final thoughts

Simple, satisfying, and versatile, this Spinach and Tortellini Salad is a reliable recipe to keep in your rotation. It’s colorful enough for entertaining, sturdy enough for a potluck, and easy enough for a busy weeknight. Change up the add-ins to keep it exciting, and enjoy how a few pantry staples transform into something fresh and delicious.