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This spinach tortellini salad is a quick and simple pasta salad that the whole family will love! It’s loaded with fresh ingredients and comes together in about 20 minutes.

spinach tortellini pasta salad with salami, basil, and fresh tomatoes in a white bowl

This is a good time of year to be making this pasta salad because tomatoes and basil straight out of the garden (or from the farmers’ market) make a huge difference in how tasty this salad is.

This spinach tortellini pasta salad doesn’t have too many ingredients, so it’s perfect to throw together when you need something quick for a summer BBQ or picnic.

Love summer pasta salads? You may also like my balsamic caprese pasta salad, my chorizo pasta salad, or my easy Italian pasta salad recipe.

spinach tortellini salad with salami pieces in a clear glass bowl

I whipped up a super fast Italian dressing with pantry staples. It’s nice and light and really lets the salad ingredients shine. I found a tasty local fennel salami that I used in this tortellini salad. You could even use a spicy salami or Spanish chorizo if you wish.

Pro tip: The spinach does wilt, so I suggest waiting to add the dressing to just prior to serving. If you’re in a rush, feel free to use a bottled Italian dressing instead of the homemade one.

More cheese tortellini recipes you may like:

close-up of spinach and salami tortellini salad in a beige bowl

Will you make this spinach tortellini salad?

Let me know in the comments below!

This easy cold spinach tortellini salad has a delicious homemade Italian dressing, salami, basil, and fresh tomatoes. The perfect pasta salad to feed a crowd for potlucks, picnics, or summer BBQs. 
4.93 from 13 votes

Spinach Tortellini Salad

By Natasha Bull
This spinach tortellini salad is a quick and simple pasta salad that the whole family will love! 
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 6
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Ingredients 

  • 8 ounces salami, chopped
  • 1 (20 ounce) package refrigerated cheese tortellini
  • 1/2 small red onion
  • 2 cups spinach (packed) chopped
  • 8 ounces tomatoes (grape, cherry, etc.) halved
  • Handful fresh basil sliced thin
  • Salt & pepper to taste

Dressing:

  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon sugar
  • 1/4 teaspoon garlic powder
  • Salt & pepper to taste

Instructions 

  • Boil a large, salted pot of water for the tortellini. Cook it according to package directions. Once cooked, rinse with cool water and drain well.
  • Meanwhile, add the dressing ingredients to a small bowl and whisk together (or shake in a jar).
  • Prep your other ingredients and add them to a large bowl.
  • Once the tortellini has cooled a bit, add it to the bowl and toss everything with the dressing. Serve immediately. 

Notes

  • The spinach can wilt, so I suggest adding the dressing right before eating this pasta salad.
  • Adjust dressing ingredients as needed e.g. add more oil or vinegar to suit your tastes.
  • If you prefer, you can use store-bought Italian salad dressing instead of the homemade one. 
  • Serves 6-8 depending on how much people eat (can be a side dish or main course).
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition

Calories: 543kcal, Carbohydrates: 45g, Protein: 24g, Fat: 30g, Saturated Fat: 8g, Cholesterol: 66mg, Sodium: 1275mg, Potassium: 302mg, Fiber: 4g, Sugar: 4g, Vitamin A: 1288IU, Vitamin C: 9mg, Calcium: 157mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

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41 Comments

  1. 5 stars
    I had my eye on two of your tortellini salads and offered to bring one to my sister’s July 4th family BBQ. I couldn’t decide between this one and your Caprese one. My sister was already grilling 3 different proteins, so I ended up substituting the salami for 12 oz. mozzarella balls halved. The only other sub I made was the grocery store did not have any fresh basil so I added 1 Tbls of basil paste from a tube to the dressing. Otherwise stayed true to your recipe and it was a huge hit! The dressing had great flavor!

    I made it the night before and tossed everything (except the spinach) including the dressing. Her kitchen is chaos during these visits, so right before we left I chopped the spinach and tossed it in. We ended up eating about 4 hours later and it was so delicious! The spinach held up great. Just gave it another toss before we ate.

    Reply