Tortellini Pasta Salad

• servings: 6 servings
• active time: 10 minutes
• total time: 14 minutes

Ingredients

1 pound refrigerated tortellini

1 cup roughly chopped sun dried tomatoes (oil drained)

1 cup halved pitted olive mix

2 cups baby spinach

1/2 small red onion (thinly sliced)

1/4 cup toasted pine nuts

1 tablespoon chopped parsley

1/4 cup grated Parmesan

3 tablespoons basil pesto

1/2 teaspoon dried oregano

1 pinch red pepper flakes

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

2 tablespoons red wine vinegar

1/4 cup olive oil

Directions

Cook the tortellini in salted boiling water 1 minute less than the package instructions to make sure it turns out al dente. Rinse with cold water in a strainer. Transfer the tortellini to a large bowl.

Add the sun dried tomatoes, olives, spinach, pine nuts, parsley and parmesan to the tortellini.

For the vinaigrette, whisk together the pesto, oregano, red pepper flakes, salt, pepper, vinegar and olive oil in a small bowl.

Pour the vinaigrette into the salad. Toss to combine.

Nutrition

• Calories: 409 kcal
• Total Fat: 23 g
• Saturated Fat: 5 g
• Unsaturated Fat: 11 g
• Cholesterol: 33 mg
• Sodium: 686 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 4 g
• Total Sugars: 3 g
• Protein: 14 g