Description
For the Salad:
1 (20 oz) package spinach & ricotta tortellini
2 cups baby spinach
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/3 cup crumbled feta cheese
1/4 cup toasted pine nuts
For the Lemon Garlic Vinaigrette:
1/4 cup olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 garlic clove, minced
1 tsp Dijon mustard
1/2 tsp honey
1/2 tsp salt
1/4 tsp black pepper
Directions:
Cook the Tortellini: Boil tortellini according to package instructions. Drain, rinse under cold water, and set aside.
Make the Vinaigrette: In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, Dijon mustard, honey, salt, and black pepper.
Assemble the Salad: In a large mixing bowl, combine cooked tortellini, baby spinach, cherry tomatoes, red onion, feta cheese, and toasted pine nuts.
Dress & Serve: Drizzle the vinaigrette over the salad and toss gently to coat. Serve chilled or at room temperature.
Enjoy this bright and refreshing tortellini salad!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 400 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, bring a large pot of salted water to a rolling boil. Add the tortellini and cook for the time specified on the package, usually 3-5 minutes for fresh, until they float. Drain immediately and rinse thoroughly under cold running water to stop the cooking process. This keeps the tortellini firm and prevents them from becoming gummy. While the pasta cools, prepare your vinaigrette. In a small bowl, vigorously whisk the olive oil into the fresh lemon juice, lemon zest, minced garlic, Dijon mustard, and honey until the mixture is fully emulsified. Season with salt and pepper. For the salad assembly, use a large, wide bowl. Add the cooled tortellini, baby spinach, halved cherry tomatoes, thinly sliced red onion, crumbled feta, and toasted pine nuts. Pour the dressing over the top just before serving and toss gently to combine, ensuring every ingredient is lightly coated.
Serving Suggestions
This versatile salad is perfect as a standalone light lunch or a substantial side dish. For a complete meal, add grilled chicken, shrimp, or chickpeas for extra protein. Serve it on a bed of crisp romaine lettuce for added crunch, or alongside grilled vegetables and crusty bread. It’s an excellent make-ahead option for picnics, potlucks, or weekly meal prep—just store the dressing separately and toss it in right before eating to keep the spinach from wilting.
How-to Summary
Quickly summarize the process: Cook and cool tortellini. Whisk together lemon, garlic, oil, mustard, and honey for the dressing. Combine all salad ingredients in a large bowl. Toss with dressing and serve.
Frequently Asked Questions
Can I use a different type of pasta? Absolutely. Cheese ravioli, farfalle, or rotini work well. Adjust cooking times accordingly.
How long does this salad keep in the fridge? Store it in an airtight container without the dressing for up to 3 days. The dressed salad is best eaten within 24 hours as the spinach will soften.
What can I substitute for pine nuts? Toasted slivered almonds, walnuts, or sunflower seeds are great, more affordable alternatives.
Is there a way to make this vegan? Yes. Use vegan tortellini or ravioli, omit the feta or use a plant-based alternative, and replace the honey with maple syrup or agave.
Can I make the dressing ahead of time? Definitely. The vinaigrette can be prepared up to 3 days in advance and stored in the refrigerator. Let it come to room temperature and shake well before using.
Common Mistakes to Avoid
Avoid overcooking the tortellini, as it will become mushy in the salad. Always rinse it with cold water to halt cooking. Do not add the dressing too far in advance, or the spinach will wilt and lose its texture. Ensure your pine nuts are lightly toasted to bring out their flavor, but watch them closely as they burn easily. Finally, don’t skip the emulsification step for the vinaigrette—whisking thoroughly creates a cohesive, smooth dressing that clings to the salad.
Conclusion
This Spinach & Ricotta Tortellini Salad is a celebration of fresh, vibrant flavors and simple preparation. The creamy pasta, tangy feta, and nutty pine nuts are perfectly balanced by the bright lemon garlic vinaigrette, creating a dish that is both satisfying and refreshing. It’s incredibly adaptable to your pantry and preferences, making it a reliable recipe for any occasion. With minimal hands-on time and maximum flavor payoff, this salad is sure to become a regular in your culinary rotation. Enjoy the delicious results of your quick and easy work!
