Easy Spinach Tortellini Salad, loaded with with fresh herbs, tomatoes, mozzarella, and olives, and tossed in a simple homemade Italian dressing. Perfect for a little party, or serve it as a side next to chicken or fish. Leftovers will make a great lunch the next day!
Cook the tortellini pasta in salted boiling water according to package instructions (about 5 to 7 minutes). Drain and rinse in cold water.
Transfer the pasta to a large bowl. Add the rest of the salad ingredients and toss gently.
In a small bowl, combine the garlic, lemon juice, vinegar, olive oil, and herbs. Add a big pinch of kosher salt and black pepper. Whisk to combine.
Pour the dressing over the salad. Toss to combine.
For best flavor, allow the salad to rest for 30 minutes or so for the flavors to meld before serving. Transfer to a platter and serve.
Serving a smaller party? This tortellini salad recipe will serve a small crowd of 8 people, and leftovers are great the next day. However, you can cut the recipe in half to serve 4.
Leftovers & storage: store the prepared salad in a tight-lid container in the fridge for up to 3 days. The flavors will continue to develop, but after a couple of days, the veggies may welt and get soggy, so I recommend enjoying the salad as soon as you can.