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–+ servings

Spring Tortellini Salad

A refreshing and light tortellini salad packed with seasonal vegetables, perfect for picnics or a quick weeknight meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 12 ounces cheese tortellini fresh or frozen
  • 2 cups baby spinach
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
For the Dressing
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice freshly squeezed
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1 pinch salt
  • 1 pinch black pepper
For the Topping
  • 1/4 cup feta cheese crumbled
  • 1/4 cup fresh basil chopped

Method
 

Prepare the Tortellini
  1. Bring a large pot of salted water to a boil.
  2. Add the tortellini and cook according to package instructions until al dente, about 4-5 minutes.
  3. Drain the tortellini and rinse under cold water to stop the cooking process.
Make the Dressing
  1. In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until well combined.
Combine Ingredients
  1. In a large mixing bowl, combine the cooked tortellini, baby spinach, cherry tomatoes, and cucumber.
  2. Pour the dressing over the salad and toss gently to combine.
Serve
  1. Top the salad with crumbled feta cheese and chopped basil.
  2. Serve immediately or refrigerate for 30 minutes for the flavors to meld.

Nutrition

Calories: 320kcalCarbohydrates: 40gProtein: 17gFat: 14gSaturated Fat: 5gSodium: 450mgFiber: 5gSugar: 6g

Notes

Feel free to add other seasonal vegetables or proteins such as grilled chicken or chickpeas for added nutrition.

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